Our bakery selections adhere to the autoimmune protocol (AIP) restrictions which means they do not contain gluten, grains, eggs, nuts, seeds, refined vegetable oils, soy, dairy, refined sugar, legumes, or artificial sweeteners such as stevia. You can read more about the AIP way of eating by clicking here. Some of our selections do include cocoa but these items are clearly marked on the menu so that you can avoid them if they have not been successfully reintroduced. We do have comparable bakery selections made with carob that are fully AIP compliant.
Ingredients: 1 to 2 cups paleo platery roasted root vegetables 1 cup packed fresh spinach, chopped 6-8 eggs #aipreintro (use less eggs if using more veggies) 1/2 cup coconut milk (or almond milk if you can tolerate nuts) 1 teaspoon parsley 1 teaspoon sage 1/2 teaspoon thyme
Directions 1. Preheat oven to 375 degrees. 2. Place paleo platery roasted root vegetables and chopped fresh spinach in a greased pie plate. 3. Combine the eggs, coconut milk (or you can sub for almond milk) and herbs into a large measuring cup. Mix well then pour over vegetables and spinach in pie plate. 4. Bake for 45-55 minutes, or until the center of the quiche is set and enjoy for breakfast, lunch, or dinner.