Leek, quinoa and hazelnut milk bake (dairy free, gluten free)

Name: Leek, quinoa and hazelnut milk bake (dairy free, gluten free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: 2 leeks; 2 eggs; 180 ml hazelnut milk (or any other non-dairy milk); 1 Tsp quinoa flakes; Ñora (Spanish sweet dried red peppers), chopped; Rosemary; 1 pinch dreid mango powder (Amshoor); White pepper

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Main Dish

2 servings

Very Easy

40 min

Savoury vegetables, smooth texture and rich and easy-to-absorb food.

Ingredients

2 leeks
2 eggs
180 ml hazelnut milk (or any other non-dairy milk)
1 Tsp quinoa flakes
Ñora (Spanish sweet dried red peppers), chopped
Rosemary
1 pinch dreid mango powder (Amshoor)
White pepper

Materials

20 cm pan

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.

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