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RECIPE
17 INGREDIENTS9 STEPS1HR 15MIN

Fall Flavor Quinoa Cakes

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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.
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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.
1HR 15MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
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
1 tsp
Ground Cumin
1/2 tsp
Pumpkin Pie Spice
1 cup
1/2 cup
1/2 cup
Apple Cider
1

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Nutrition Per Serving

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CALORIES
410
FAT
24.5 g
PROTEIN
9.9 g
CARBS
36.4 g

Author's Notes

Yields 24 cakes.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C) and take two 12 well muffin tins and line them with paper liners.
Step 2
Bring Vegetable Stock (2 cup) 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 Carrot (10 ounce), Apple (2), Garlic (2 clove), Onion (1/2), Fresh Sage (1 tablespoon), and Smoked Gouda (4 ounce) 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 cup), Salt (2 pinch), Ground Black Pepper (2 pinch), Ground Cumin (1 teaspoon), and Pumpkin Pie Spice (1/2 teaspoon). Stir in the cooled quinoa next.
Step 6
Whisk Olive Oil (1 cup), Milk (1/2 cup), Apple Cider (1/2 cup), and 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 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 and enjoy immediately!

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Nutrition Per Serving
Calories
410
% Daily Value*
Fat
24.5 g
31%
Saturated Fat
4.6 g
23%
Trans Fat
0.0 g
--
Cholesterol
25.6 mg
9%
Carbohydrates
36.4 g
13%
Fiber
4.3 g
15%
Sugars
4.9 g
--
Protein
9.9 g
20%
Sodium
267.9 mg
12%
Vitamin D
0.1 µg
0%
Calcium
96.6 mg
7%
Iron
2.3 mg
13%
Potassium
200.4 mg
4%
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