Trust us when we say you’ll fall in love with these delicious and filling cakes. They’re totally gluten free and make the perfect (weight-loss friendly) meal idea that won’t cause you to bloat.
- Curb cravings and stay focused throughout your day with the protein, thiamine, iron, chlorophyl and B vitamins from Organic Burst Spirulina.
- Quinoa and almond flour will keep you energised and won’t cause a blood sugar spike (like wheat or rice flours).
- Perfect for batch cooking over the weekend to keep for energising lunches & quick dinners during the week.
Ingredients:
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground Organic Burst Chia + 6 tablespoons water
- 2 tablespoons Organic Burst Spirulina powder
- 1 cup de-stemmed and finely chopped kale
- 1/2 cup quinoa flakes
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon fine grain sea salt, or to taste
- 3 tablespoons almond flour
- 1/2 teaspoon red pepper flakes
- 2 tablespoons avocado or olive oil
- Red pepper flakes, to taste
Method:
- Preheat oven to 400°F (200ºC). Line a large baking sheet with parchment paper.
- Mix the ground ground chia and water in a small bowl and set aside for 5 minutes to thicken.
- Blitz all ingredients in a food processor.
- Shape mixture into 1/4-cup patties with wet hands. Pack them tightly so they hold together better.
- Place patties on prepared baking sheet. Bake for 15 minutes, then carefully flip them and bake for another 8-10 minutes until top is golden and crispy.
- Let the patties cool for 5 minutes on the sheet and then enjoy!
- 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 oil, and cook patties for about 3 minutes per side, or until heated through.
