Wholesome Child : Wholesome Child full
255 INGREDIENTS 1 tbs coconut oil 11⁄4 cups (200g) beetroot, peeled and roasted (make sure it’s a sweet one) 1/2 cup (125ml) coconut cream or ricotta cheese 4 eggs 2-4 tbs almond meal EQUIPMENT high-speed food processor INSTRUCTIONS Preheat oven to 180’C and grease a baking dish/quiche tin with the coconut oil. Place all ingredients in a processor and process until smooth. Pour batter into prepared baking dish. Bake for approximately 25 mins or until it sets. Allow to cool, then cut into little squares. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Beetroot & Coconut Frittata Prep time: 10 mins Cooking time: 25 mins Serves: 4 Gluten Free Prep time: 35 mins Cooking time: 50-60 mins Makes: 16 slices Vegetarian VEG Dairy Free Wheat Free Nut Free INGREDIENTS CRUST: 1/2 cup (70g) wholemeal spelt flour 1/2 cup (70g) buckwheat flour 1/2 cup (75g) butter, cubed (+ additional for greasing tin) 3/4 cup (60g) cheddar cheese, finely grated 1-2 tbs cold filtered water FILLING: 3 eggs 1/2 cup (125ml) milk of choice 3/4 cup (195g) quark or ricotta cheese 1/2 cup (40g) cheddar cheese, finely grated sea salt and pepper, to taste 300g asparagus, trimmed and cut in half lengthwise INSTRUCTIONS Preheat oven to 180°C and grease a 25cm tart tin with butter. To make the crust, place both flours into a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 2 tbs cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins in fridge. Remove and lightly knead. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry tin with baking paper, fill with uncooked beans or rice and cook for 15 mins. Remove the beans or rice and paper, then return the pastry tin to the oven for 10 mins. To make the filling, combine eggs, milk, quark, 1/4 cup of cheese and salt and pepper and whisk to combine. Pour batter into pastry shell and top with asparagus slices and remaining cheddar cheese. Bake for 30-35 mins or until the egg mixture is set. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Asparagus & Cheese Tart This easy-to-make crust is free of the nasties that you'll find in store-bought versions. “this school-friendly, protein-rich tart is a great alternative to sandwiches for the lunch box.” step 7: rethink dairy Substitute the beetroot with sweet potato, pumpkin, carrot, broccoli or cauliflower. Vegetarian VEG TIP If your child does not like asparagus, top with their favorite vegetable. For a gluten-free option, replace spelt flour with Wholesome Child gluten-free flour mix.