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Gluten-free almond and quinoa no-oat cakes
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevate your cheese platter with gluten-free almond and quinoa cakes.
Ingredients:
  • 150.00 gm almond meal
  • 125.00 ml gluten-free quinoa flakes
  • 250.00 ml finely grated parmesan
  • 2 tsp chopped fresh thyme
  • 2.40 gm sea salt
Instructions:
  • Combine the almond meal, quinoa, parmesan, and thyme in a bowl and season with pepper. Create a well in the center. In a separate container, whisk the egg and oil together, then pour it into the almond mixture. Stir with a butter knife until a soft dough forms. Divide the dough in half and shape each portion into a disc. Cover with plastic wrap and refrigerate for 20 minutes to rest.
  • Preheat your oven to 200C/180C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Roll out 1 dough disc between 2 sheets of baking paper to a 5mm thickness. Use a 6cm round cutter to cut out 10 rounds, re-roll and cut any trimmings. Arrange rounds 2cm apart on a baking tray. Sprinkle with half of the salt. Bake for 12-15 minutes until golden. Let them rest for 5 minutes, then transfer to a wire rack to cool. Repeat with the rest of the dough and salt. Serve and enjoy.

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