Gluten free almond and quinoa no oat cakes

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How to make Gluten free almond and quinoa no oat cakes

  • Yield : 20
  • Prep Time : 0:40
  • Cook Time : 0:30
  • Total Time : 1:10

Ingredients

  • 1 1/2 cups almond meal
  • 1/2 cup gluten-free quinoa flakes
  • 1 cup finely grated parmesan
  • 2 teaspoons chopped fresh thyme
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt

Method

  • Step 1 Place almond meal, quinoa, parmesan and thyme in a bowl. Season with pepper. Make a well. Whisk egg and oil together in a jug. Add to almond mixture. Stir with a butter knife until a soft dough forms. Divide dough into 2 equal portions. Shape each portion into a disc. Cover with plastic wrap. Refrigerate for 20 minutes to rest.Place almond meal, quinoa, parmesan and thyme in a bowl. Season with pepper. Make a well. Whisk egg and oil together in a jug. Add to almond mixture. Stir with a butter knife until a soft dough forms. Divide dough into 2 equal portions. Shape each portion into a disc. Cover with plastic wrap. Refrigerate for 20 minutes to rest.
  • Step 2 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 3 Roll out 1 dough disc between 2 sheets of baking paper until 5mm-thick. Using a 6cm round cutter, cut 10 rounds from dough, re-rolling and cutting trimmings. Place, 2cm apart, on prepared tray. Sprinkle with 1/2 the salt. Bake for 12 to 15 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and salt. Serve.

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