I’ve been indulging in a lot of comfort food lately because it is what I crave when life throws me curveballs. I stress eat for sure. Now that things are beginning to look up again and settle down it was time to get back on track with better eating and more activity. I didn’t want to sacrifice flavor or satisfaction though. These fall flavor quinoa cakes fit the bill perfectly. They are vegetarian and low gluten using quinoa flour with lots of carrot and apple mixed in for nutrition. I also love how easy they are to whip up!
Oh my goodness, these babies were exactly the healthy but still yummy grab and go lunch I was needing in my life. They make a great snack too, or side. Marc and I even love them for a light dinner. Hope you all enjoy them too! xoxo
These are such flavorful, healthy and wonderful fall flavor quinoa cakes loaded with carrots, apples and lots of seasoning!
- 2 cups vegetable stock
- 1 cup uncooked quinoa
- 10 ounces shredded carrots I just used bagged shredded carrot to save time
- 2 whole apples cored and roughly chopped
- 2 cloves garlic
- 1/2 an onion quartered
- 1 tablespoon fresh sage
- 4 ounces smoked gouda quartered
- 3 cups quinoa flour
- 2 pinches salt
- 2 pinches black pepper
- 1 teaspoon cumin
- 1/2 teaspoon pumpkin pie spice
- 1 cup olive oil
- 1/2 cup milk
- 1/2 cup apple cider
- 1 whole egg
Pre-heat the oven to 350 and take two 12 well muffin tins and line them with paper liners. Then cook the quinoa. Bring the stock to a low boil in a medium saucepan. Then stir in the quinoa and cover it with the lid. Turn the heat to low and let it cook until tender for about 12-15 minutes. When it is done, fluff it up with a fork and set it aside to cool a little. While the quinoa is cooking and cooling, combine the shredded carrot, apples, garlic, onion, sage and smoked gouda in the bowl of a food processor and pulse it all together. It should be fine but still have some texture to it. Transfer that to a large mixing bowl and add the flour, salt, pepper, cumin and pumpkin pie spice. Stir in the cooled quinoa next.
Whisk the olive oil, milk, apple cider and egg together in another small bowl and then pour those wet ingredients into the mixing bowl with the rest of it. Stir it all together thoroughly until you have a lovely batter. 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. Bake them for 25-30 minutes until completely baked through and just starting to crisp up around the edges. Let them cool for 10 minutes or so, then serve immediately! They make great leftovers too for a grab and go lunch or snack.