Gluten & Dairy Free Onion Cakes with Avocado Spread
I love trying various gluten-free recipes and making up my own. Part of it is because when people go to give up gluten and dairy I am always so surprised that they panic because they think there is nothing left to eat!
Or are confused about what they can still eat.
I have been gluten-free for years now and have NO PROBLEM. Of course I still get tempted by croissants, pies and pastries (all which I do not make gluten-free so only when when I find a good gluten-free one – rare).
I am very tempted but know how horrible I feel afterwards so do not eat them.
I have been making buckwheat wraps for a long time and have also tried making similar ones with chickpea flour (will share that recipe soon). But I wanted to try using rice flour. And it worked!
I am pretty sure you can also do the same just sub the rice flour for chickpea flour.
I am not sure if you can sub the egg with oil for those that do not use egg. Give it a try and let me know.
- 3/4 C rice flour
- 1/2 – 3/4 C water (depends on how thick or thin you want it)
- 1 egg
- 1/4 C chopped green onion
Add the rice flour to a bowl. Add the egg and stir to mix.
Add the water and stir until creamy. Then add in the green onions and salt. Stir to mix well.
You need a ceramic (non stick) or another non-stick pan for this. Add oil and heat.
I made 3 of these onion cakes per pan. They were not that big. So depends on how big you want them.
Pour mixture into pan. You want them thin. Cook until golden on one side, then flip and cook until golden on the other side.
- 1/2 avocado
- 1 Tbsp lemon juice (or lime juice)
- Salt & pepper to taste
- Sriarcha or red chili flakes or chopped jalapeno to taste
Put the avocado into a bowl. Add the lemon juice and salt and stir. Then add the other ingredients and stir until creamy. If it is a bit chunky, that is fine.
These onion cakes are very easy to make. They are fine the next day too. Just make sure they are covered or in a container.
They are perfect on the side of a soup or salad!
Health & Happiness!
With Love, Diana