Leek, quinoa and hazelnut milk bake (dairy free, gluten free)
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Savoury vegetables, smooth texture and rich and easy-to-absorb food.
Ingredients
2
Materials
- 20 cm pan
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Preparation
Preparation10 min
Cook time30 min
- Preheat oven at 180°C
Chop leeks in fine slices and cook on low/medium heat for about 15 minutes. - In a separate bowl, whisk together eggs, quinoa flakes and milk. Add the cooked leeks, rosemary, ñora and mango powder and pour into a greased pan.
- Bake for about 15 minutes until the bake settles.
Observations
Serve hot or cold.
Storage: 3 days in the fridge, freezable.
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