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
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:
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.
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 Size | 50 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.36g | 6% |
| Sugar 0.80g | 1% |
| Fat | |
| Fat 15g | 17% |
| Saturated 2.83g | 9% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 33mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 4.05mg | 27% |
| Vitamin K 0.19ug | 0% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 0.92mg | 8% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 170mg | 5% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 430mg | 28% |
| Zinc, Zn 1.14mg | 10% |
| 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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