Best Sweet Potato And Quinoa Cakes Gluten Free Recipes

2-INGREDIENT SWEET POTATO CAKES {GLUTEN-FREE, DAIRY-FREE, NUT-FREE}

Steps:

• Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat (I prefer coconut oil).
• Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
• Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Note: I make very small cakes, using only a tablespoon of batter. They will need to cook longer if you make bigger pancakes. Lower heat works better, and don't try to flip them before totally cooked on one side.
• Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy

SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)

Steps:

• Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
• Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
• Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
• In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
• Make patties (10 - 12 patties depending on the size).
• Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
• Infuse love and serve with your favorite sauce.