Fall Flavor Quinoa Cakes

Bring Vegetable Stock (2 cups) to a low boil in a medium saucepan. Then stir in Quinoa (1 cup) and cover it with the lid. Turn the heat to low and let it cook until tender for about 12-15 minutes.

While the quinoa is cooking and cooling, combine Carrots (2 cups) , Apples (2) , Garlic (2 cloves) , Onion (1/2) , Fresh Sage (1 Tbsp) , and Smoked Gouda (1 cup) in the bowl of a food processor and pulse it all together.

Transfer that to a large mixing bowl and add Quinoa Flour (3 cups) , Salt (2 pinches) , Ground Black Pepper (2 pinches) , Ground Cumin (1 tsp) , and Pumpkin Pie Spice (1/2 tsp) . Stir in the cooled quinoa next.

Whisk Olive Oil (1 cup) , Milk (1/2 cup) , Apple Cider (1/2 cup) , and Eggland's Best Classic Egg (1) together in another small bowl and then pour these wet ingredients into the mixing bowl with the rest of it. Stir it all together thoroughly until you have a lovely batter.