BAKED ZUCCHINI CAKES GLUTEN FREE
BAKED ZUCCHINI CAKES GLUTEN FREE
Keywords: bake appetizer paleo side gluten-free vegetarian
Ingredients
- 2 packed cups shredded zucchini (about 2 medium)
- ¼ cup shredded white onion
- 2 tbsp fresh dill, chopped
- 1 tsp minced garlic
- ¼ cup feta cheese, cut into small cubes
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ½ tsp lemon juice
- ¼ cup almond flour
- ¼ cup coconut flour
- 2 large eggs, beaten
- ½ cup plain Greek yogurt
- ½ teaspoon coarse ground black pepper
- 2 tbsp thinly sliced fresh mint leaves
- ½ tsp minced garlic
- 1 tsp lemon juice
Instructions
Preheat the oven to 350.
Line a large baking sheet with parchment paper or tinfoil lightly coated with nonstick spray.
In a large bowl, stir together the zucchini, onion, dill and spices.
Add in the almond and coconut flours and stir to evenly distribute throughout the mixture.
When everything is evenly mixed, stir in the lemon juice and egg.
Portion the batter into 3 Tablespoon balls spaced 2 or more inches apart on the prepared baking sheet. Use the palm of your hand or the back of a flat spatula to press into a disc about 1” thick.
Bake for 20-25 minutes until golden brown.
You can make the dipping sauce while the cakes are cooking or prepare it ahead of time. The flavors just blend a bit more when it’s made ahead.
Combine the all the dipping sauce ingredients.
If you think the sauce is to thick, dilute with water, ½ teaspoon at a time, until the sauce reaches your desired dipping consistency.
Serve cakes hot or cold alongside a bowl of the yogurt sauce for dipping or garnish the cakes with a dollop of sauce and some fresh mint or dill.
Note:If you want a golden brown crust that makes veggie cakes crisp, fry the cakes in a greased oven-safe pan. Cook for 1-2 minutes on each side until golden on the outside. Then pop the pan to the oven until the cakes are cook through.
The cakes pictured here are not fried, only baked.
Makes 8 cakes.