Fall Flavor Quinoa Cakes

17 INGREDIENTS • 9 STEPS • 1HR 15MINS

Fall Flavor Quinoa Cakes

Recipe

These are such flavorful, healthy and wonderful fall flavor quinoa cakes. They are vegetarian and low gluten using quinoa flour with lots of carrot and apple mixed in for nutrition.

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Fall Flavor Quinoa Cakes

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These are such flavorful, healthy and wonderful fall flavor quinoa cakes. They are vegetarian and low gluten using quinoa flour with lots of carrot and apple mixed in for nutrition.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

1HR 15MINS

Total Time

$1.11

Cost Per Serving

Ingredients

Servings

12

us / metric

2 cups

Vegetable Stock

1 cup

2 cups

Shredded Carrots

you can use bagged shredded carrot

2

Apples, cored, roughly chopped

2 cloves

1/2

Onion, quartered

1 Tbsp

1 cup

Smoked Gouda, quartered

3 cups

Quinoa Flour

2 pinches

2 pinches

Ground Black Pepper

1 tsp

Ground Cumin

1/2 tsp

Pumpkin Pie Spice

1 cup

1/2 cup

1/2 cup

Apple Cider

1

Sponsored

Eggland's Best Classic Egg

Nutrition Per Serving

VIEW ALL

Calories

402

Fat

23.7 g

Protein

9.9 g

Carbs

36.2 g

Love This Recipe?

Fall Flavor Quinoa Cakes

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

Yields 24 cakes.

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C) and take two 12 well muffin tins and line them with paper liners.

step 2

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.

step 3

When it is done, fluff it up with a fork and set it aside to cool a little.

step 4

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.

step 4 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.

step 5

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.

step 6

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.

step 6 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.

step 7

Fill each lined muffin well to the top using a heaping 1/4 cup as an approximation. Gently press the batter firmly into each liner so that it is solid and even.

step 7 Fill each lined muffin well to the top using a heaping 1/4 cup as an approximation. Gently press the batter firmly into each liner so that it is solid and even.

step 8

Bake them for 25 to 30 minutes until completely baked through and just starting to crisp up around the edges.

step 9

Let them cool for 10 minutes or so, then serve.

step 9 Let them cool for 10 minutes or so, then serve.

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