Mini quiches with spinach, leek and celery
100 g buckwheat
150 g oats (gluten-free also available)
200 ml water
4 tbsp coconut oil for the dough and extra to grease the tin
2 tsp herb salt
4 tbsp sesame seeds
300 g spinach
2 stalks of celery
150 ml plant milk (e.g. oat milk)
1 tsp tapioca starch
2 tsp yeast flakes
1 tsp Himalayan salt
1 tbsp tahini
This is what you do
Grind the buckwheat and oats one after the other in a blender to create a smooth flour. (Alternatively, ready-to-use buckwheat flour may be used. Oats can be also ground in a small blender.) Mix the flour with lukewarm water, the coconut oil, a teaspoon of herb salt, and the sesame seeds, then knead until the dough is smooth. Place the dough in the refrigerator until it’s firm and malleable again.
For the filling, dice the leek and celery. Melt the coconut oil in a pan. Braise the leek and celery and add salt. Finally, add the spinach and braise briefly.
For the sauce, mix the plant milk, tapioca starch, yeast flakes, tahini and Himalayan salt in a small blender or with a hand blender. Take the dough out of the fridge and spread a portion the size of a table tennis ball evenly over the base and sides of each cup of a muffin tin. Then fill with the vegetables. Top with the sauce and sprinkle with sesame seeds.
Bake in the oven at 170°C for about 35 minutes.
‘I’m Anna Fuchs, the woman behind the ‘Blattgold’ food blog. I’m a communication and media scientist, graphic designer, mother of three, vegan, passionate cook, fan of wild herbs and oils and nutritionist based in Berlin. In 2016, my family and I moved to the idyllic Cotswolds in central England for a year. It was during this creative time-out that I devoted all my energy to baking, cooking and creating vegan food. That heralded the start of ‘Blattgold’. Now, I also share my experience and knowledge as part of cooking courses and provide people with individual support on their path to a healthy, sugar-free life.’