Don’t be fooled by humble appearances – this treat is the real deal! Flaky, buttery, cheesy, and garlicky … but magically gluten free and vegan, and easy to make — I baked the whole thing in my toaster oven! (although I might make bigger batches moving forward judging by how quickly they vanished)

Ingredients:

1 flax “egg” (1 tbsp flax meal left to sit in 3 tbsp water for 5 min)

1 cup tapioca starch

1/2 cup potato starch

1 tbsp baking powder

1 tsp salt

2 tbsp garlic powder

3/4 cup water

1/3 cup olive oil

3/4 cup vegan mozzarella*

To Prepare:

Make flax “egg.” Mix starches, baking powder, garlic powder, and salt. Add vegan mozzarella and mix well (I used a food processor and would recommend an immersion blender, but this isn’t strictly necessary). Add flax egg, oil, and water, and mix again. Bake at 400 F for 15-20 min – outer shell will be pale/hard when done, and will become flaky when cool.

*I used a homemade recipe from Carrots and Flowers’ quesadilla recipe at http://www.carrotsandflowers.com/20-min-vegan-quesadillas-recipe/