Sweet Plantain Eggless Quiche Cups

I love making protein and carb-based patties and muffins to go with meals or to eat on the go or as a snack. The base is always sweet potato and quinoa with a variety of peas and veggies to change up the flavour.

This variety of my specialty has a sweet plantain flavour that goes amazing with dinner.
I call it a quiche because I see it as a substitute for such. It makes a great appetizer for your Ital dinner party.

You will need:

1 ripe but not gooey- soft plantain
1 cup cooked quinoa (1.2 cup uncooked grain)
2 small sweet potatoes
½ sweet pepper
½ onion
2 cloves garlic
Small piece ginger
1 tomato
3 pimento peppers
½ carrot
1 slice pumpkin
1 tsp sea salt
1 tsp flax meal
½ tsp turmeric
1 tsp Italian seasoning
5 tsp any type of flour
Coconut oil



Method:

Cook quinoa and sweet potato and cool.

Using a fine grater, grate carrot, garlic, ginger and pumpkin.

With large hole grater, grate ¼ of plantain and place into same bowl as above ingredients.

Finely chop onion, pimento, tomato and sweet pepper and combine with above ingredients.

Add the salt, turmeric, Italian seasoning, flax meal and flour.

Blend up the rest of the plantain with some coconut oil until it is mushy but not whipped perfectly into a liquid.

Mash the sweet potato and along with quinoa add to the bowl of fresh ingredients.

Mix everything well.

Oil two muffin trays with coconut oil and scoop the mixture into each one, flattening nicely in.

Allow to bake for half hour or until well browned.

Allow to fully cool before removing from trays using a spoon to disengage.

Serve warm.

grated plantain and veggies

 total mixture

Full joy!
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Ila