Cashew Coconut Cream Cheese
8th April 2015
New You Spicy Prawn Cocktail
8th April 2015
Ingredients
- 1/2 tsp coconut oil
- 8 cup water
- 2 cup quinoa rinsed
- 1/2 pound kale large stems removed and leaves finely chopped
- 1 1/2 tsp kosher salt
- 3/4 pound sweet potato(es) peeled and cut into 1/4 inch cubes
- 1 small yellow onion finely diced
- 1/2 cup hard goat's cheese finely grated
- 2 tbsp fresh chives finely chopped
- 1/4 tsp cayenne pepper
- 4 large eggs beaten
- 1/2 cup fresh tomato passata
- 3 tbsp chili sauce
- 1 tsp xylitol
Servings:
Instructions
- Preheat oven to 400°F and grease a rimmed baking sheet with coconut oil; set aside.
- In a medium pot, bring 4 cups of water to a boil. Add quinoa and reduce heat to low, cover and simmer until water is absorbed, about 12 minutes. Remove from heat and set aside, covered, for 10 minutes.
- In a large pot, bring another 4 cups of water to a boil. Add kale and salt; cook for 1 minute. Using a slotted spoon, scoop kale into a large bowl and leave the cooking water in the pot. When kale is cool enough to handle, squeeze out excess water and set aside.
- Bring the water back to a boil and add sweet potatoes. Simmer until crisp-tender, about 3 minutes. Strain the sweet potatoes and transfer to the bowl with kale. Add quinoa to the bowl and lightly mash to combine.
- Gently mix in onion, goat's cheese, chives and cayenne. Let cool for 10 minutes then mix in the eggs.
- Place a 3-inch round cookie cutter on the baking sheet and scoop quinoa mixture into it; press firmly to level the top. The patty should be 1-inch thick. Slide the cookie cutter off and repeat to form 18 patties total.
- Bake until lightly browned and crisp, flipping halfway through, about 20 minutes.
- Combine tomato passata, chili, and xylitol in a small bowl and serve with quinoa cakes.
- Enjoy!
