These are dinner cakes, meant to be eaten as “bread” along with main dishes such as chicken, chicken salad, hummus, or wild salmon salad. Treat one of these similar to a Middle Eastern pocket bread (without the pocket) that is held in one hand, alternately taking bites of it and the other foods on one's plate. Or one can approach these dinner cakes like mini wraps or use two of them to create a sandwich for a packed lunch (see a Sandwich Idea). The great texture comes from the addition of organic quinoa flakes.
Quinoa Dinner Cakes with Sweet Potato
gluten-free, dairy-free, egg-free
Makes about 20 cakes
- 1 cup brown rice flour
- 1 cup buckwheat flour
- 1 cup quinoa flakes
- 1/4 cup flax seed meal
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup melted unrefined coconut oil
- 1/2 cup sweet potato puree*
- 3-1/2 cups filtered water** (plus additional as needed)
- unrefined coconut oil for the pan
Combine flours, flax seed meal and quinoa flakes in mixing bowl. Add water. Whisk together well. Cover and let soak overnight, or for a minimum of 7 hours.
Preheat a cast-iron skillet over medium-low heat.
Whisk oil and sweet potato puree together in a separate bowl. Add to the soaked flour ingredients. Mix in the salt and baking powder. Add water if necessary to achieve a thick batter consistency.
Add a smidge of oil to the pan and spread it out. Pour batter into prepared pan using a 1/4-cup scoop. Let cook on that side until bubbles appear in the center and bottom is golden brown, then turn over with spatula. This may take several minutes; be patient, so as to prevent an undercooked middle. Allow to cook on second side for a few more minutes, or until browned. Repeat for all the remaining dinner cakes, adding more oil to the pan as needed.
Transfer each cooked cake to a cooling rack. If put in a covered container, the breads will get mushy from condensation.
Serve soon after cooking, while they are still warm.
Refrigerate completely cooled leftovers in an airtight container. Toast leftover cakes or use cold for sandwiches.
*Substitute any pureed vegetable for the sweet potato — try pumpkin, squash, or zucchini. Substituting pureed or mashed fruits (banana, apple, applesauce, pear, pear sauce, etc.) would make these into awesome breakfast cakes.
**May also substitute all or part of water with preferred nut or grain milk.
© Copyright 2007 by Wardee Harmon
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