April 27, 2016
EDITION
HOUSING SPECIAL
Page 20
F Crispy
OOD
Quinoa Cakes
Good and healthy regardless, but for those with dietary
preferences, these are also vegan, gluten-free, nut-free, reined
sugar-free, and soy-free. Recipe inspired by Oh She Grows.
*1/4 cup fresh basil leaves, inely
Ingredients:
*1 1/2 cups cooked quinoa
*2 tablespoons ground lax + 6 ta-
blespoons water
*1 cup destemmed and inely
chopped kale
*1/2 cup cooked rolled oats (1/4
cup water and 1/4 cup rolled oats
microwaved for 3 minutes works
for a small batch)
*1/2 cup inely grated sweet po-
tato
*1/4 cup inely chopped, oil-
packed, sun-dried tomatoes
*1/4 cup sunlower seeds
Directions:
chopped
*2 tablespoons inely diced onion
*1 clove garlic, minced
*1 tablespoon runny tahini paste
*1 1/2 teaspoons dried oregano
*1 1/2 teaspoons balsamic vinegar
*1/2 teaspoon ine grain sea salt,
or to taste
*3 tablespoons gluten-free all-pur-
pose lour
*red pepper lakes, to taste
1. Preheat oven to 400°F. Line large baking sheet with parchment paper.
2. Mix ground lax and water in small bowl, set aside for 5 minutes or
so to thicken.
3. Combine all ingredients together in a large bowl. Stir well until the
mixture comes together. Don’t forget the lour to bind the patties.
4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so
they hold together better. Place on baking sheet.
5. Bake for 15 minutes, then carefully lip cakes, and bake for another
8-10 minutes until golden and irm.
6. Cool for 5 minutes on the sheet and then enjoy!
7. 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 coconut oil, and
cook patties for about 3 minutes per side, or until heated through.