Gluten-free almond and quinoa cakes
These gluten-free almond and quinoa cakes combine crunchy almonds, fluffy quinoa, and rich parmesan for a healthy snack. Baked until golden, they are easy to make and perfect for gluten intolerant diets.
Cook time 30 min
Prep time 40 min
Ingredients:
1 cup almonds1/2 cup quinoa
1 cup grated parmesan cheese
1 tsp fresh thyme
1 egg
2 tbsp olive oil
1 tsp salt
If you're looking for a delicious and healthy alternative to traditional oat cakes, this gluten-free almond and quinoa cake recipe is perfect for you. Packed with nutritious ingredients like almonds, quinoa, and parmesan cheese, these cakes are not only tasty but also provide a great source of protein and healthy fats. Whether you're gluten intolerant or simply wanting to diversify your diet, these no-oat cakes make for a perfect snack or accompaniment to your favorite dishes.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Cook the quinoa according to the package instructions. Generally, this involves rinsing the quinoa under cold water and then boiling it in about 1 cup of water for 15-20 minutes until the water is absorbed and the quinoa is fluffy. Allow it to cool.
Place the almonds in a food processor and pulse until they are finely ground. Be careful not to over-process, as you do not want almond butter.
In a large mixing bowl, combine the ground almonds, cooked quinoa, grated Parmesan cheese, fresh thyme leaves, and salt. Mix well to ensure an even distribution of ingredients.
In a separate bowl, beat the egg and then add the olive oil. Stir the wet ingredients into the dry ingredients until fully combined.
Using your hands or a spoon, scoop out about 2 tablespoons of the mixture and form it into a patty. Place the patty on the prepared baking sheet. Repeat this process until all the mixture is used up, spacing the patties about 1 inch apart.
Bake the patties in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges.
Allow the cakes to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. They can be served warm or at room temperature.
Congratulations! You've successfully made gluten-free almond and quinoa cakes. These savory cakes are perfect for a nutritious snack or as a complement to your meals. Enjoy them warm, and don't hesitate to experiment with additional herbs and spices to suit your taste preferences. They're delicious and versatile, making them a fantastic option for any time of the day.
Gluten-free almond and quinoa cakes FAQ:
The almond and quinoa cakes should be baked in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they are golden brown and crispy on the edges.
You can tell the cakes are done when they are golden brown and crispy on the edges. Additionally, they should feel firm to the touch and not soft in the center.
Yes, you can store the cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat them in the oven before serving.
For a dairy-free option, you can substitute with nutritional yeast or a plant-based Parmesan alternative. Adjust the salt level accordingly, as some substitutes may already contain salt.
You can substitute dried thyme for fresh thyme; use about one-third of the amount, so 1 tsp of dried thyme would suffice. Keep in mind that dried herbs are more concentrated than fresh.
Tips:
- Ensure your quinoa is cooked and completely cooled before mixing it with the other ingredients. This will help the cakes bind better and maintain their shape.
- Toast the almonds lightly before grinding them. This will enhance their flavor and add a delightful crunch to your cakes.
- When shaping the cakes, wet your hands slightly to prevent the mixture from sticking to your fingers.
- For extra flavor, consider adding a clove of minced garlic or a teaspoon of dried herbs such as oregano or basil along with the fresh thyme.
- If you prefer a cheesier flavor, sprinkle a little extra grated parmesan on top of the cakes before baking.
- Store any leftover cakes in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
Nutrition per serving
8 ServingsCalories 160kcal
Protein 8g
Carbohydrates 8g
Fiber 2.36g
Sugar 0.80g
Fat 15g
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