Gluten-free almond and quinoa no-oat cakes

If you're looking for a delicious and healthy alternative to traditional oat cakes, this gluten-free almond and quinoa no-oat 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:

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 no-oat 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.