Crispy Quinoa Cakes

Eating healthy is about to get oh-so easy. But first things first, let's take a moment to appreciate the fact that I am posting a real recipe and not another batch of cookies! The cooking side of this blog strikes again...

I will warn you now that these are highly addictive. Honestly, they taste like my far distant memory of tater-tots. Crispy on the outside and soft on the inside, with a fluffy texture and just a hint of that delicious fried taste we all love so much. Except these give you not only the superfood benefits of quinoa, but a serving of yummy veggies too! They work great over a bed of lettuce with a homemade balsamic vinaigrette. 

Thanks to my mom for my gorgeous new sautee pan!

Recipe Adapted from: http://sallysbakingaddiction.com/2014/04/09/crispy-quinoa-patties/

Ingredients:

2 cups cooked quinoa, cooled to room temperature
2 eggs, beaten
1/4 tsp salt
pepper to taste
1 Tbsp chopped parsley
1/2 cup of onion, finely chopped
2/3 cup shredded zucchini
1/3 cup parmesan cheese
1/2 cup breadcrumbs (gluten free or regular, I used panko)

1 Tbsp+ olive oil, for cooking

Directions:

1. In a large mixing bowl, beat the eggs, and mix in the quinoa, salt and pepper.
2. Stir in the parsley, onion, zucchini, cheese, and breadcrumbs.
3. Heat the oil on a medium-low temperature while you form the patties.
4. Add 5-6 patties to the pan, or as many as will fit without touching, cover, and cook for 5-7 minutes, until the bottoms have browned.
5. Very carefully, flip over the patties, cover and cook another 5 minutes, until golden. Add more olive oil to the pan between batches if needed. Don't worry if some of your patties fall apart while they cook, the crumbled parts will still taste delicious dumped on top of a salad!

*I've made these a little more FODMAP friendly, but feel free to add in some chopped garlic, extra onion, and any other veggies, like carrots, summer squash etc., that you want to shred up! 

*The finer you chop the veggies, the better the patties will stick together, shredding or grating works best.

Enjoy warm or cold! You can also store the uncooked mixture in the fridge for a few days.

Yields 13-15 patties

My happy solar powered dancing flower agrees these patties are the best!

 Don't you just want to bite into one of these? Noms

Soft and Chewy Molasses Cookies (dairy-free)

Oh look, is that a new post?! Shhhh let's pretend that it's seasonally relevant for once. Not that anyone wants to think about Fall in this midst of this beautiful summer (well, except for me), but here is a much overdue recipe for the most amazing molasses cookies you will ever have. They are soft, moist and bursting with that deliciously fragrant and warm Fall flavor. And, most excitingly, you can easily make them dairy free. And hey, I've waited so long to post this, that there only a few more weeks until this recipe will become relevant again!



  

Recipe Adapted from: http://sallysbakingaddiction.com/2013/11/26/caramel-molasses-cookies/

Ingredients:

3 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 and 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup coconut oil (softened, but not liquid) (or 3/4 cup butter)
3/4 cup dark brown sugar
1/3 cup dark molasses 
1 egg, at room temperature
3 tsp vanilla extract

1/3 cup granulated sugar, for rolling

Directions:

1. Preheat the over to 350F.
2. In a medium bowl, mix together the flour, baking soda, spices and salt.
3. In a large bowl, using a stand or handheld mixer, "cream" the coconut oil for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 minutes. Beat in the molasses, egg and vanilla.
4. Slowly add the dry ingredients to the wet on a low speed, being careful not to overmix. 
5. Cover the dough and chill for 1 hour.
6. Pour granulated sugar onto a plate or bowl. Scoop out dough into 2 Tbsp rounded balls, and roll through the sugar before placing on baking sheets
7. Bake cookies for 8-9 minutes. To get that enticing crinkly top, gently tap down the poofy tops of the cookies with the back of a spoon. Return to the oven to bake for 1 more minute.

Look at those gorgeous crinkly tops!