Mushroom cake gluten free
For some people, September means back to school and work. For those who want to maintain a healthy lifestyle, packing a healthy lunch can be quite a challenge because we need variety and nutrient-dense meals.
When it comes to packed lunches, I make sure they are affordable, nutritious, weight preserving, and easy to prepare.
These days, more and more people are allergic to gluten. My brother did not have this gluten allergy until three years ago. When I created this mushroom cake, I thought of him and the people who want to go gluten-free or maintain a healthy diet.
The good thing about mushrooms is that they are nutritious, always in season, grow year-round, and are versatile and affordable.
Why should you include mushrooms in your diet?
Because mushrooms are a rich source of protein, fiber, and antioxidants, they are a healthy, nutritious addition to your plate and can successfully replace meat. I am not vegan, but I try to replace meat as much as possible. Years ago, I suffered from endometriosis. My path to healing was through diet and high-quality supplements. At the time, I found that every time I overate meat, it triggered inflammation in my body and the endometriosis flared up again.
Mushrooms are an excellent source of selenium, B, and D vitamins. They are the only non-animal food that can provide a good amount of vitamin D in one serving. Mushrooms are exposed to an ultraviolet light source for a few seconds to produce appropriate amounts of vitamin D.
Selenium is an essential mineral for thyroid function and plays a vital role in strengthening our body’s immune system.
An exciting fact about mushrooms is that they have the unique ability to increase vitamin D levels in the human body as effectively as vitamin D from supplements.
Mushrooms are a low-carb, fat-free, and cholesterol-free food that is great for women who are dieting for weight loss.
– Choose mushrooms that are labeled as “vitamin D mushrooms.”
– You can increase the vitamin D content of mushrooms by leaving them in the sun for a few minutes before cooking.
– Consume mushrooms soon after you buy them, as the vitamin D content decreases with storage.
How do you clean mushrooms?
There are two tips I learned from a chef:
– Never wash mushrooms under running water, as you do with other vegetables, because they get soaked with liquid. The proper way to clean mushrooms is to wipe them with a cloth to remove the dirt gently.
– Do not remove the skin of the mushrooms as it contains many nutrients.
Tips for buying fresh mushrooms
White and brown mushrooms are among the most popular and are available in many stores.
First of all, mushrooms do not have a long shelf life.
Opt for unpackaged mushrooms as you can inspect them better, and they are cheaper.
Fresh mushrooms have an earthy smell, look healthy, and are dry and not slimy.
The veil under the mushroom cap should be closed.
It is best to use mushrooms within the first few days of purchase as they spoil quickly.
Let us take a look at the ingredients in this recipe.
Over the years, I have usually made this recipe with flour. Since changing my diet, I have been trying to cut down on refined carbs. Quinoa is an excellent substitute for some recipes. You have already heard about the many health benefits of this beautiful grain. If you have a sweet tooth, adding quinoa to your diet will help you cut down on sugar. If you want to know more about the health benefits of quinoa, please check out my post about quinoa.
In this mushroom cake recipe, I use white-cooked quinoa instead of flour.
The ingredients are simple and affordable:
- 500 grams of mushrooms
- 80 grams of almond flour (about 4 TBSP)
- 150 grams cooked quinoa (about 1 US cup)
- 50 grams of butter (about 1/4 US cup)
- 2 onions
- 4 eggs
- A handful of parsley
- ½ teaspoon turmeric
- ½ teaspoon oregano
- ½ teaspoon baking soda dissolved in a tablespoon of lemon juice
- Salt and pepper to taste
How to prepare the mushroom cake:
This mushroom cake is a dish you can make ahead of time so all the flavors can meld together, and it’s gluten-free. I used a 9-inch (22.8 cm) long and 2.6-inch (6.6 cm) high loaf pan to bake it.
- Put the eggs in a food processor and pulse. You can also use a blender.
- Add quinoa and pulse until chopped.
- Add the almond flour and butter and pulse until everything is well blended.
- Transfer the mixture to a large bowl.
- Saute the diced onions in butter and olive oil. Add the sliced mushrooms and sauté for about 15 minutes or until the juices have evaporated.
- Add the mushroom mixture to the bowl and the chopped parsley, turmeric, and oregano and mix. Add the baking soda dissolved in a tablespoon of lemon juice.
- Season with salt and pepper
- Preheat the oven to 360 Fahrenheit (180 degrees Celsius).
- Line a loaf pan with baking paper and grease it with a tablespoon of oil.
- Put the bowl mixture in the loaf pan and bake it in the oven for 30 minutes.
- Let it cool for a few minutes before removing it from the pan.
– If you love cream, you can add two tablespoons of heavy cream to the egg mixture. I avoid any cream and use minimal dairy for health reasons.
– The mushroom cake will keep in the refrigerator for up to 4 days.
This mushroom cake is a nutritious snack that you can make ahead, for your lunchbox or whenever you want to eat it. It goes great with a delicious tomato salad.
I like to eat this mushroom cake with a halved red pepper.
I would love to hear how this recipe went down with you. Just leave a comment below, and I look forward to chatting with you.
Best wishes, Gabby