Vegan Sweet Potato Buckwheat Quiche, Gluten-Free
Green buckwheat transforms here, joins pecans and almond butter, and makes a delicious crust rich in Protein. Spread Sweet Potato puree, and top with crispy cornflakes crumbs. Bake until golden and serve with vegan yogurt.
Crust
- 1 cup green buckwheat sprouted and dried see the note at the bottom of the post
- 1 cup pecans or a mixture of walnuts and pecan
- 2 Tablespoon tahini or almond butter
- 2 Tablespoon water
- ½ tsp garlic powder
- salt, black pepper, chili flakes by taste
Sweet Potato Filling
- 750 gram sweet potatios, peeled and cut into 0.2-Inches slices (0.5 cm) about three medium units
- 2-3 Tablespoon olive oil to brush the sweet potato slices
- 1 tsp of each: thyme, rosemary
- 1 cup almond milk
- ½-1 tsp garlic powder or minced garlic
- salt, black pepper, chili flakes by taste
Topping
- 3 Tablespoon cornflakes crumbs or bread sticks crumbs
- olive oil to spray/drizzle over the crumbs
For Serving
- vegan yogurt mixed with minced garlic, oliveoil, salt and black pepper
- veggies, black olives
Start by baking the sweet potatoes; in the meantime, make the buckwheat crust.
Preheat the oven to 200 degrees Celsius (392 F); Line a baking tray with baking paper and arrange the sweet potato slices on top. Brush with olive oil and sprinkle with dried thyme and rosemary. Bake for 20-30 minutes until soft and nicely golden.
Crust
Lower the oven to 180 degrees Celsius (356 F).
Place green buckwheat and pecans in a food processor, and process until you get coarse crumbs. Add tahini, water, salt, and spices and process for a few seconds, until it forms a dough.
Using your hands, line the bottom of a greased 9-Inch (24 cm) pie pan; There is no need to line the sides, only the base. Set aside and proceed to the sweet potato filling.
Sweet Potato Filling
Transfer the baked sweet potatoes to a bowl and mash with a potato masher. Alternatively, you can mash the sweet potato in a food processor and transfer them to a bowl.
Add almond milk, garlic, salt, pepper and chili powder and mix well. Taste and adjust seasoning if necessary.
Spread the sweet potato mixture over the buckwheat crust and flatten with a spatula.
Sprinkle the cornflakes crumbs on top, drizzle or spray with olive oil.
Bake for 30-40 minutes until the crumbs are nicely golden.
Serve with fresh vegetables and vegan yogurt seasoned with olive oil, garlic, salt, and pepper.
To prepare sprouted and dried green buckwheat:
- Soak the buckwheat overnight
- Strain and rinse well
- Place one layer to sprout and dry on a tray or a large plate. After a few hours, the buckwheat will grow cute little curls.
- Leave the buckwheat on the tray to dry completely. It is essential to follow this step.
- Ready :)
- Tip: make a large amount, divide into bags (measuring one cup for each bag) and freeze.