These low FODMAP vegan quinoa cakes are tasty, flavourful and nutritious. They are a source of iron and appropriate for those on a strict gluten-free diet.
Ingredients
1 1/2 cup
Quinoa, uncooked
((approx. 3 cups cooked; any colour is fine))
1/4 cup
Flaxseed meal (ground)
1 cup
Oat flour
((certified gluten-free necessary only if Celiac)))
2 cup
Sweet potato
(grated)
1/4 cup
Sun-dried tomatoes
(finely chopped; (optional))
1/2 cup
Pumpkin seeds (pepitas)
1/2 cup
Basil, fresh
((finely chopped))
1/2 cup
Green onion
(green; (finely chopped (green parts ONLY)))
2 tbsp
Tahini
1 tbsp
Oregano, dried
1 tbsp
Red wine vinegar
((or white vinegar))
1 tsp
Salt
1/3 cup
Gluten free flour
((rice-based, all-purpose))
Instructions
Preheat your oven to 400°F. Cut parchment paper to cover two baking sheets.
Bring 3 cups of water to a boil. Pour in the dry quinoa and reduce heat to low. Cover and let simmer for 15 minutes. Uncover, fluff the quinoa with a fork, and leave to the side to cool off.
Create “flax eggs” by mixing together the ground flax and with 3/4 cup water in a bowl (1:3 ratio flax to water). Let sit for at least 5 minutes and it will thicken.
Grate the sweet potato. Gently press it in a towel to remove any excess moisture.
Combine the oat flour, sweet potato, sun-dried tomatoes, pumpkin seeds, basil, green onion, tahini, oregano, vinegar, salt and flour together in a large bowl. Mix in the flax egg when thickened. Mix in the quinoa once it has cooled off (it is okay if it is still a bit warm).
Use a quarter cup measuring cup to scoop up the mixture. Pack the quinoa cakes together in your hands, and then gently flatten. Place on the baking sheet.
Bake the cakes for 15 minutes, then flip and bake another 10 minutes. The quinoa cakes are done when they are lightly browned and firm.
Let cool for at least 5 minutes before removing from baking sheet. Store in the fridge for up to 6 days, or in the freezer for up to 3 months.
