These light and fluffy squares make an excellent vegetarian addition to your brunch table, especially served alongside fresh heirloom tomatoes.
Author: Gluten Free Gigi
(You can also see exactly how I make this recipe in my How-To Video below!)
- 10 ounces of dry frozen spinach *
- 2 eggs
- 2 Tablespoons Earth Balance Soy-free Buttery Spread (or use butter if not dairy free)
- ¼ cup sorghum flour
- ¼ cup tapioca flour (or corn starch if you don't have tapioca and can have corn products)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup plant milk (rice milk or coconut milk work well; I love to use coconut milk creamer - no coconut flavors at all - promise!)
- 1 cup vegan "cheese" shreds (I use mozzarella vegan "cheese"; if you can have dairy, use whatever cheese you prefer)
- Preheat your oven to 375 degrees. Lightly grease an 8x8-inch square baking dish.
- In a medium saucepan, thaw the spinach over medium heat; stir constantly so it doesn't stick to the pan. (If you use a microwave, you could thaw it in there; I don't use a microwave to cook, so it's all stovetop & oven for me!)
- Allow the spinach to cool slightly (or you will have scrambled eggs!), then add the eggs & Earth Balance and stir. Add flours, baking powder, salt & pepper. Stir to combine, then gradually add the milk, stirring until smooth. Add the cheese last, stirring gently to combine.
- Spoon mixture into prepared pan and bake for approximately 30 minutes. The edges will brown slightly and the center will puff a bit.
- Remove the dish from the oven and allow to cool for a few minutes before cutting into squares to serve.
* NOT the small boxes that must be drained after thawing; I use the frozen organic spinach that is flash frozen, so no excess water!