Quinoa Pizza Bites
- 1/4 cup onion, roughly chopped
- 3 cloves garlic, diced
- 2 flax eggs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons nutritional yeast
- 1/2 teaspoon baking soda
- Pinch salt
- 1 cup brown rice flour
- 2 cups cooked quinoa
- 1/2 cups sun dried tomatoes
- 5-6 roma tomatoes, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 lemon juiced
- 1/2 of the onion/garlic mixture from the pizza bite recipe
- 1 bunch kale
- 1 bell pepper
- 1 cup soaked walnuts
- 1/2 cups nutritional yeast
- 1/4 cups maple syrup
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
Quinoa Pizza Bites
- Preheat oven to 350 degrees.
- Saute onion and garlic on a skillet with a dash of olive oil until softened.
- Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites.
- Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together.
- Add in cooked quinoa and mix together.
- Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact.
- Bake for 15-20 minutes and let cool.
- Put all ingredients into a food processor and pulse until desired consistency.
- Add the onion and garlic mixture from the pizza bites recipe and pulse till combined.
- Sides: Dates Filled with Almond Butter & Watermelon Cutouts
- Soak nuts overnight and then strain them.
- Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.
- Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.
- Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper.
- Dehydrate overnight or bake in oven at 200F until crispy.