These cakes are vegan, gluten-free, nut-free, refined sugar-free, soy-free and still very delicious.

Ingredients:

• 1 1/2 cups cooked quinoa
• 2 tablespoons ground flax + 1/2 cup water
• 1 cup steamed and finely chopped bok choy
• 1/2 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 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 (see recipe here)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons red or white wine vinegar
• 1/2 teaspoon salt, or to taste
• 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour
• Pepper to taste

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don’t forget the flour because it helps bind the patties.
4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
6. Cool for 5 minutes on the sheet and then enjoy!
7. 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.

Tips:

1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 cup water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes.

2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms.