Gluten-free almond and quinoa cakes

Discover the delicious and nutritious gluten-free almond and quinoa cakes— a perfect blend of almonds, quinoa, parmesan, and fresh thyme, bound together with a hint of olive oil and seasoned with the perfect amount of salt. Ideal for a healthy snack or a light meal!

  • 08 Apr 2025
  • Cook time 30 min
  • Prep time 40 min
  • 8 Servings
  • 7 Ingredients

Gluten-free almond and quinoa cakes

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.

Ingredients:

1 cup almonds
120g
1/2 cup quinoa
120g
1 cup grated parmesan cheese
80g
1 tsp fresh thyme
5g
1 egg
50g
2 tbsp olive oil
27g
1 tsp salt
5g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Quinoa:
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.
3. Grind the Almonds:
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.
4. Combine Dry Ingredients:
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.
5. Add Wet 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.
6. Form the Cakes:
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.
7. Bake:
Bake the patties in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges.
8. Cool and Serve:
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.

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.

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.

Nutrition Facts
Serving Size50 grams
Energy
Calories 160kcal8%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 8g2%
Fiber 2.36g6%
Sugar 0.80g1%
Fat
Fat 15g17%
Saturated 2.83g9%
Cholesterol 33mg-
Vitamins
Vitamin A 33ug4%
Choline 33mg6%
Vitamin B1 0.05mg4%
Vitamin B2 0.25mg19%
Vitamin B3 0.61mg4%
Vitamin B6 0.05mg3%
Vitamin B9 18ug4%
Vitamin B12 0.20ug8%
Vitamin C 0.00mg0%
Vitamin E 4.05mg27%
Vitamin K 0.19ug0%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.19mg21%
Iron, Fe 0.92mg8%
Magnesium, Mg 55mg13%
Phosphorus, P 170mg14%
Potassium, K 170mg5%
Selenium, Se 6ug12%
Sodium, Na 430mg28%
Zinc, Zn 1.14mg10%
Water
Water 18g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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