Crustless cheese and carrot quiche (Gluten free)

Call this a quiche (French) or frittata (Italian). I basically thought this dish can be called either, with the exception that this would be a crustless / baseless quiche. I always make this for the lil' fella, as a simple dinner or snack, whenever I have leftover pasta or rice (in this case! - making this dish gluten free).

This is a re-visited recipe. The one I previously did was Zucchini quiche with onion and cheese. You can really do it with any sorts of vegetables you have in the fridge. Another good one would be grated pumpkin or chopped broccoli (I would probably blanch the broccoli prior to putting them in this dish).

The ingredients and steps are easy. Basically I just prep up everything. Put them all on a shallow bowl, combine all evenly and pour into cupcake liner or mini ceramic dishes for a quick bake. It takes about 15-20 minutes in the oven. If you're like me, love to peep into the oven while they are baking, you'll notice that the quiche or frittata will gradually puff up over the duration, at this stage, you know it's almost there. Give it a couple of extra minute to get that golden color coat and they can leave the oven.

Here's the recipe

For the recipe of baby quiche, you'll need:
(This recipe makes 4 baby quiche or frittata in 4 ceramic dishes)

• 1cup grated carrot
• 1egg (large) or 2 medium eggs
• 1/2 small onion, finely diced
• 1clove garlic, finely minced
• 1/4 cup Cheddar cheese, grated
• 1/4 cup cooked rice or cooked quinoa
• pinch of salt and black pepper (optional)

Instructions:
1. Combine the egg, minced onion, garlic, grated cheese and carrot cooked rice, salt, and pepper. Stir until evenly combined.
2. Pour evenly onto 4 ceramic dishes *If the mixture appears to be too dry. You may add in another egg, beaten.
3. Bake at 175degC for 18-20 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Leftovers can be stored in an airtight container in the refrigerator. Reheat at 170ºC for about 8-10 minutes, until heated through.

Orgran vanilla cupcake (Gluten free)

 

 

This is another beautiful gluten free and wheat free product by Orgran. I have tried out their apple and cinnamon pancake last week. I was very impressed by the turnout. For this vanilla cake mix, instead of baking it as a 8-inch cake, I baked them as cupcakes. Again, they are very easy to prepare, it only required butter (or oil), water and egg. For vegan, you can opt out the egg. The batter was quite runny compared to the other cupcake batter I have made, but they turned out soft and fluffy. The texture was still good, and the flavor was better the next day, when eaten cold.

 

One pack makes about 10-12 cupcakes, you may also add in raisins, chopped cranberries or chopped fig into your cupcakes. I had about a teaspoon of peanut butter added into each of the cupcake. I filled the cupcake to about 75% full and they raised till the brim upon baking.

 

Ingredients (as per packaging)

• 165ml water
• 2 eggs, lightly beaten
• 60g butter (at room temperature) or 2tbsp vegetable oil
• 1 pack of Orgran vanilla cake mix

Instructions as per packaging:

1. Add contents of Orgran vanilla cake mix to 165ml water, 2 eggs (lightly beaten) and butter.
2. With electric mixer (I didn't use an electric mixer, I just used a folk), mix on low speed till evenly combined.
3. Pour batter into cupcake liner.
4. Bake in preheated oven at 170degC for about 20-25min or until an inserted toothpick comes out clean.

 

 

 





Apple and cinnamon pancake (Gluten free)

Pancakes and I don't  go along. I have failed many pancakes. I have had batter that sticked to the pan or pancakes that tear apart when flipped. There was once I had to bake the pancake in a cupcake liner cos I was sick of trying it on my pan. Needless to say, it didn't turn out good.

 

I'm trying to make pancakes again! And this time I'm using a gluten free apple and cinnamon pancake mix by Orgran. I don't have good feeling about it as it is not only gluten free, it's also free from wheat, dairy, egg, yeast, soy, nut and no added cane sugar. This pancake mix is perfect for babies under one! But for adults, I was doubtful. Guess what? I was wrong! They turned out good! They were fluffy with good bites. The sweetness (from fruit sugar and from the real apple chunks in it) was just right. Love the cinnamon in it. Best of all, I made some beautiful pancakes with it!! My first beautiful pancakes that deserved to be photographed!!

 

Both the lil' fella and I enjoyed the pancake for breakfast this morning drizzled with honey, served with banana and orange yogurt (which was basically just chopped up banana and orange segments with plain greek yogurt).

 

This is a very easy and convenient pancake mix. You don't even need to add in egg if you don't want to (that's why I mentioned this pancake mix is perfect as snacks for babies under one). All you need is just water or milk, and a frying pan.

 

 

Instructions as per the packaging:

1. Pour contents into a bowl and add 400ml of water or milk and 2 eggs, lightly beaten (for egg-free version, add 450ml of water or milk instead), stir all ingredients into a smooth batter.
2. Heat up fry pan. Place in about 1tbsp of oil (I used grapeseed oil).
3. Pour about 1 heaped tablespoon of batter into fry pan and cook over low-medium heat. When the edge of the pancake appears cooked and bubbles are visually seen, turn over and cook the other side until golden brown.

Serving suggestions:
Serve with fruit yogurt, honey, or ice cream.

I had left over and stored them in the fridge. In the afternoon, I wrapped them up in foil and reheated in a preheated oven for about 5min and they were still good.

Orgran Gluten Free Apple and Cinnamon Pancake Mix is now available for sale at Just Health. For info, please call 089 210 620 or email justhealthsandakan@gmail.com

Disclaimer: Product provided. No compensation received. The honest opinions are my own.

Zucchini quiche for baby (gluten free)*

I made these beautiful morsels for the little fella for dinner. I halved the original recipe yielding only 5 baby quiches. Guess what? The little fella finished 4 of them. Must be yum ya? I paired them up with potato and zucchini soup, topped with chopped avocado.

If you have a baby on gluten free diet, replace the baby corrallini pasta with cooked brown rice or cooked quinoa.

For the recipe of baby quiche, you'll need:
(This recipe makes 5-6 baby quiche)

• 1cup grated zucchini
• 1egg
• 1/2 small onion, finely diced
• 1clove garlic, finely minced
• 1/4 cup Cheddar cheese, grated
• 1/4 cup baby corallini pasta or gluten free option: cooked rice or cooked quinoa
• pinch of salt and black pepper (optional)

Instructions:
1. Sprinkle the shredded zucchini with a pinch of salt, allow to sit for about 5 minutes before squeezing out the excess liquid. After wringing out, place in a large bowl.
2. Add the eggs, onion, garlic, cheese, cooked pasta, salt, and pepper to the shredded zucchini. Stir until evenly combined.

 

3. Scoop the mixture into the prepared mini muffin tin, filling each well to the top.

 

 

4. Bake at 180degC for 18-20 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Leftovers can be stored in an airtight container in the refrigerator. Reheat at 350ºF for about 8-10 minutes, until heated through.