Quinoa Cake With Fruits And Nuts Glutendiary Free Recipes

CRISPY QUINOA CAKES

Crispy Quinoa Cakes image

Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .

Provided by Angela Liddon

Categories Vegan Veggie Burger

Time 50m

Yield 1 dozen cakes

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked quinoa
2 tablespoons ground flax + 6 tablespoons water
1 cup destemmed and finely chopped kale
1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
1/2 cup finely grated sweet potato
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup sunflower seeds
1/4 cup fresh basil leaves, finely chopped
2 tablespoons finely diced onion
1 clove garlic, minced
1 tablespoon runny tahini paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red or white wine vinegar
1/2 teaspoon fine grain sea salt, or to taste
3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
red pepper flakes, to taste

Steps:

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
Cool for 5 minutes on the sheet and then enjoy!
Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

Nutrition Facts : ServingSize 1 of 12 cakes, Calories 90 calorie, Fat 3.5 grams, SaturatedFat 0 grams, Sodium 95 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Sugar 1 grams, Protein 3 grams

QUINOA FRUIT CAKE - VEGAN AND GLUTEN FREE

Quinoa Fruit Cake - vegan and gluten free image

This healthy fruit cake recipe uses no eggs, butter, flour or sugar. Instead quinoa is used to add healthy carbohydrates and all essential amino acids. Chia seeds are used to replace eggs and add healthy fats and it's sweetened with fruit. The spices in this vegan and flour-free Christmas cake fill your house with an amazing aroma as it bakes.

Provided by Bastian Durward

Categories Healthy Cake Recipes

Time 55m

Number Of Ingredients 19

Ingredients

1 cup / 175g Quinoa
8.8oz / 250g Dried fruit like Sultanas, Cranberries and Apricots
4 Clementines or other orange citrus fruit
1/2 cup / 50g Ground Almonds
1 Lemon
4 tbsp Chia Seeds
4 tbsp chopped Pecans
1 tbsp Blackstrap Molasses
1 tsp Vanilla extract
1 tsp Mixed spice
1 tsp Ginger powder
1 tsp Cinnamon
1 tsp Baking Powder
3/4 cup / 180ml Water
1 tsp turmeric (optional but adds colour and nutrition)
pinch of black pepper (optional but works well with turmeric)
2 cups / 200g ground Almonds
6 tbsp Maple syrup or similar liquid sweetener
Anything you like such as dried cranberries or goji berries. Dried fruit and nuts to make a pattern also works out well if you have the time and inclination

Steps:

Soak the quinoa in enough warm water to cover it by a few inches and leave to soak for 15 minutes.
Juice the clementines and lemon then pour over the dried fruit and leave it to soak in a bowl for 10 minutes.
Preheat oven to 190C / 375F.
Rinse and drain the quinoa then add with the freshwater (3/4 cup) and chia seeds into a small blender and blend until all is broken up and no hard bits remain.
Pour the quinoa and chia seed cake batter in to the bowl with the fruit.
Cut the rind off half a lemon skin and half a clementine then slice thinly and add to the cake mixture bowl.
Add everything else (apart from the frosting and topping ingredients) to the bowl and mix well.
Pour the gluten free fruit cake batter into a lined tin that's about 8" in diameter. Can use a loaf tin or individual tins if you prefer.
Place quinoa fruit cake into the oven in the middle and bake for 40 minutes. Remove when the top is golden. As it's gluten free it's difficult to tell by sticking a knife in if it's cooked as it will still be soft even when cooked.
Leave to cool for half an hour for the healthy fruit cake to firm up before removing from the tin.
Enjoy the cake! Or if frosting your quinoa fruit cake; blend together all the ground almonds until they become creamy. This will take several minutes and need breaks to push the almond powder down on tothe blade. A small bullet is best for this.
Once the almond frosting comes together in a ball and starts to release it's oils stir in the sweetener like maple syrup. Once the sweetener is added don't blend anymore.
Use a shiny surface like a plate or non-stick paper on a chopping board to push the raw almond marzipan down and spread to make a flat disk. Use your fingers to push it out, turn regularly to stop it sticking then use a spoon to smooth it off once you've got the right size.
Place the raw marzipan on top or just use normal marzipan if you prefer then decorate with dried fruit such as cranberries and goji berries or nuts.
Enjoy easy vegan fruit cake within a 5 days and keep in the fridge. As it's a quinoa cake it won't last as long as a normal Christmas cake that's made with flour, butter and sugar.

Nutrition Facts : Calories 250 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

AMAZING CHOCOLATE QUINOA CAKE!

Amazing Chocolate Quinoa Cake! image

This delicious cake is made with quinoa and no flour! Enjoy!

Provided by Stacy Evans

Categories Desserts Cakes Sheet Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups cold cooked quinoa
¾ cup melted butter
4 eggs
⅓ cup milk
1 ½ teaspoons vanilla extract
1 ¼ cups white sugar
1 cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g