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Recipes
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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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/
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 15MINS
Total Time
$1.11
Cost Per Serving
Ingredients
Servings
12
us / metric
Vegetable Stock
2 cups
Vegetable Stock
Quinoa
1 cup
Carrot
2 cups
Shredded Carrots
you can use bagged shredded carrot
Apple
2
Apples, cored, roughly chopped
Garlic
2 cloves
Onion
1/2
Onion, quartered
Smoked Gouda
1 cup
Smoked Gouda, quartered
Quinoa Flour
3 cups
Quinoa Flour
Salt
2 pinches
Ground Cumin
1 tsp
Ground Cumin
Pumpkin Pie Spice
as needed
Pumpkin Pie Spice
Milk
1/2 cup
Apple Cider
1/2 cup
Apple Cider
Egg
1
Nutrition Per Serving
VIEW ALL
Calories
402
Fat
23.7 g
Protein
9.9 g
Carbs
36.2 g
Add to plan
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Fall Flavor Quinoa Cakes
Save
author_avatar
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 InstructionsHide images
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 (as needed). 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 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 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.
Tags
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Breakfast
American
Christmas
Snack
Healthy
Shellfish-Free
Fall
Vegetarian
Dessert
Quick & Easy
Thanksgiving
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