Spinach quiche CRUST 2 C sprouted dehydrated buckwheat* (see Buckwheat Cereal pg) 2 C almonds 2 Tbs tahini 2 Tbs tamari dash of cayenne dash of cumin enough water to form a dough, try a few Tbs. Filling: A huge bunch of spinach washed and squeezed dry 1/2 onion 1 big carrot 1 big ripe avocado 1 Tbs tamari 2 Tbs olive oil 2 Tbs savoury yeast 1/4 C water (or less, better still for more flavour use soak water from sundried tomatoes) 1Tbs psyllium (this is necessary for it thicken) 4Tbs of coconut oil (to help it set) Squeeze of lemon juice to help preserve the avocado For the Crust: Food process the buckwheat and almonds until fine. Add the other ingredients with just enough water or oil to create a dough which will stick together between your fingers - if it's too dry it will just crumble. Press the mixture into a pie or quiche dish. Filling: Food process everything leaving the mix a little chunky for texture. Spread over the base. Place in fridge for a couple of hours to set.
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