Rutabaga and sweet potato no egg cakes

Last weekend we visited Rob’s sister and discovered a great new recipe with rutabaga and sweet potato. Of course I had to adjust it because I’m too lazy to pipe them onto the cookie sheet. I had this idea brewing in my head of making them in a muffin pan. For that I had to figure out how to make it hold its shape.

She used rutabaga, sweet potatoes and almond flour, spices and cheese on top. Because cheese makes everything taste so good 🙂

edit 5

But here is my adjusted version:

3 sweet potatoes

1/2 rutabaga (I used half because mine was huge)

1 onion (pre fried)

1/2 cup almond flour

1/2 cup GF bread crumbs

1/3 cup tapioca flour mixed with 1/3 cup 10 % milk

1 1/2 cups of cheese cubes for topping

salt, spices

Coconut oil for greasing

edit 1

Cut sweet potato and rutabaga into little cubes and put them in the oven, 400 F for 50 minutes or until they are nice and soft.

edit 2

Pre fry the onion. I like to do that but you can easily skip this onion frying and add it raw. I feel that it adds a much different flavour when you pre fry the onion. Anyways………add the veggies into the food processor and blend until everything is thoroughly mixed and smooth (took me about 4-5 min). Add almond flour, bread crumbs and 1/3 cup tapioca flour mixed with 1/3 cup 10% milk. Also salt and spices.  Mix well!

edit 7

Now transfer the mixture into pre greased muffins tins. I use coconut oil spray to do so.


Put in the oven for 10 minutes. In the mean time if you choose to use cheese on top, grate the cheese.

Take them out in 10 minutes, add cheese on top and put it back for another 15 minutes………and they’re done….!!!! Drumroll!

edit 8

Let it sit for 10 minutes, so that they will hold their shape and then carefully transfer into a plate.

They are super yummy and very filling. I could not eat more than 2. And my husband as well who usually eats a lot.

They are good also cold. Tested.

I wouldn’t necessarily call it health food but it is damn awesome I tell you 🙂

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