Corn Fritter Cakes with Avocado Lime Spinach Sauce

You know the days when you feel like there's not enough in your fridge to pull together a real dinner? Or those days when you find yourself with a few lingering ingredients in your crisper drawer that have seen better days? That happens around here all.of.the.time.

I try and treat it as an adventure, that sometimes ends up just barely edible. But sometimes it's a total success!

This post is sponsored by Earthbound Farm.

orn Fritter Cakes with Avocado Lime Sauce |

Instead of creating a hodge-podge meal with those leftover ingredients, today I'm trying to pull them together and actually make a recipe. Something you want to make more than once and that can be pulled together with pantry staples and common fridge + freezer items most people have on hand.

Avocados are hit + miss for me. Don't get me wrong, I love avocados, but sometimes I buy them out of habit with no real plan for what to actually make with them. Maybe you do the same?

I also typically have a pepper or two lingering in the fridge. The same goes for organic baby spinach, because it's just so dang convenient and easy to add to everything. Those giant Earthbound Farm spinach tubs from Costco are my go-to. One trick I've learned when dealing with large quantities of spinach is to freeze any I know I won’t use before it expires in the fridge. I pack it into a large freezer bag, squeeze the air out, and then freeze the bag. It's perfect to add straight into your blender for smoothies or even soup! It also helps avoid food waste and makes your dollar stretch a little further at the store.

Frozen corn is one of those staples that everyone has in their freezer. It's just always there. It can be called on in a pinch for a dinner side dish (with butter + salt, mmmm), used in savory oven bakes, corn chowder, and obviously for taco night.

Limes are also a staple around here (hello, moscow mules!), as well as basic flours, garlic, milk, and eggs. I would say that the only non-staple (for our kitchen) ingredients in the recipe list you'll find below are jalapenos and chives.

But if I can cook up a delicious meal and only have to buy jalapenos + chives I'm a happy person.

orn Fritter Cakes with Avocado Lime Sauce |

This month, Earthbound Farm is celebrating Earth Day for the entire month! They’re focusing on how to get creative with pantry meals and dishing out plenty of earth-friendly tips for you to think about all year long. I loved reading Amelia’s simple tip for helping conserve water when washing fruits and vegetables and how to reuse the water when you're done.

And speaking of being a little kinder to our planet, in 2015 alone, the organic farming efforts made by Earthbound Farm will keep 16.1 million pounds of toxic chemicals + fertilizers from entering our environment. I found this fact to be mind-blowing. It not only helps the environment but our health as well!

orn Fritter Cakes with Avocado Lime Sauce |

While you will need to bust out your food processor for this meal I promise it's worth it. The recipe is actually pretty simple and ends up looking fancy, thanks to that bright green sauce.

You'll first create a simple avocado lime spinach sauce that is sort of like guacamole meets pesto. You won't find basil here, but it is still loaded with a fresh, bright flavor. It will keep in your fridge for a day or two and would be fantastic as a topping to so many other things (ie: tacos, sandwiches, enchiladas, etc.). The sauce will take about 5 minutes to prepare.

After quickly rinsing your food processor you'll finely chop a pepper, garlic, jalapeno and more spinach that will be mixed into your fritters to give them a ton of flavor and those pretty flecks of color.

You'll then combine a few basic pancake-type ingredients together and fold in the pepper mixture, corn, and chives. After a few minutes on each side in a skillet you'll be ready to chow down.

orn Fritter Cakes with Avocado Lime Sauce |

I like to make sure the skillet (or pan) is well coated with oil to help create a crispy, golden edge on the fritters.

orn Fritter Cakes with Avocado Lime Sauce |

They're sort of a fritter meets savory pancake meets cornbread.

Can you deal?

orn Fritter Cakes with Avocado Lime Sauce |

Print Recipe! 
adapted from: Savory Cornbread Pancakes
gluten-free | yields 12, 3-4 inch cakes

Corn Fritter Cakes with Avocado Lime Spinach Sauce


for the cakes:

  • 1 small bell pepper, roughly chopped
  • 1 jalapeno, seeded, de-veined and chopped
  • 1 cup lightly packed Earthbound Farm Organic Baby Spinach
  • 1 med. clove garlic, peeled
  • 2 large eggs
  • 5 tablespoons unsweetened almond milk (or soy, 2%, etc.)
  • 3 tablespoons refined avocado oil (or other baking oil)
  • 3/4 cup corn flour
  • 1/4 cup gluten-free oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 1/4 cups thawed frozen Earthbound Farm Frozen Organic Sweet Corn
  • 1 tablespoon finely chopped chives

for the sauce:

  • 1 med clove garlic, peeled
  • 1 1/2 medium avocados
  • 2 cups lightly packed Earthbound Farm Organic Baby Spinach
  • 2 tablespoons lime juice
  • 2 tablespoons chopped chives
  • 1/2 teaspoon salt
  • 2 - 3 tablespoons extra virgin olive oil

To prepare the sauce: Place garlic in your food processor and turn on to mince. Scrape sides and add the avocado, spinach, lime juice, chives and salt. Pulse until spinach and avocado are well chopped and incorporated together. Scrape sides as needed. Stream in the olive oil while continuing to pulse until desired consistency has been reached. Add more oil for a thinner texture. Taste and pulse in more salt/lime if desired. Transfer to a bowl.

To prepare the fritters: Rinse your food processor. Place garlic in your processor and turn on to mince. Add chopped pepper, jalapeno and baby spinach. Pulse about 15 times until small bits remain (refer photo 3). Do not puree. Set aside. (This should amount to a heaping 1/2 cup. There will be a small amount of liquid. If the mixture is overly wet you should lightly strain it.)

Preheat a skillet or large pan over medium heat with a good coating of oil.

In a large bowl whisk together the eggs, milk, and oil. Add the flours, salt, and cumin on top. Stir until just combined. Fold in the corn, chives, and pepper mixture until combined.

Once skillet is fully preheated, scoop a scant 1/4 cup of the mixture onto the pan. Spread slightly with the bottom of your measuring cup (appx. 3 inches wide and 1/4-inch thick). Repeat, leaving a few inches between each fritter. Don't overcrowd. Cook for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes until the fritter is set and golden brown. Repeat with remaining batter until all are cooked, adding oil to the pan in between batches. Serve as they finish or keep warm in a 200° F preheated oven on a baking sheet.

Serve with fresh lime and avocado lime spinach sauce.

Store sauce in an airtight container for 1-2 days.


  • A mini food processor should work for both the sauce and pepper chopping. You may need to work in batches. Instead of streaming in the oil (for the sauce), simply add 1 tablespoon at a time and pulse in for the sauce.
  • Do not sub cornmeal for the corn flour. However, cornmeal can be finely ground in a high-powered blender to create corn flour. Sift out any larger pieces.
  • To quickly thaw your corn, place in a bowl with cool water until tender. Drain water.
orn Fritter Cakes with Avocado Lime Sauce |

Not bad for a pantry staple/leftovers meal, huh?

To get a $1 off Earthbound Farm product coupon, simply take their Every Cart Counts quiz and find out what type of shopper you are.


Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

White Pizza Quinoa Casserole

The title says it all. Just imagine white pizza flavors, full of garlic + cheese, all wrapped up in a quinoa vegetable casserole.

You know, ooey-gooey-cheesy-goodness. A sometimes life necessity.

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

This was largely inspired by my drooling over Chris’s white veggie pizza the other night while we were at dinner. I wanted white pizza, too!

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

With a basil plant screaming “use me!!!”, a plethora of kale and baby spinach [yay sales!], and a stack of mozzarella cheese [again, yay sales!] some sort of pizza concoction was calling my name.

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

But I wanted this to be STUFFED with toppings. More toppings than any pizza crust can hold.

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

And that’s when this happened.

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

White veggie pizza toppings + cheese, tangled around crunchy bits of quinoa.

White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza


White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

Print this!

inspired by: A Couple Cooks Roasted Broccoli Cheddar Millet Bake

White Pizza Quinoa Casserole

gluten-free // yields 5-6 servings

for the quinoa:

  • 1 1/2 cups uncooked quinoa, rinsed and drained
  • 2 1/4 cups water
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt

for the casserole base:

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion thinly sliced, about 1/2 cup
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 3 cups ribboned lacinato kale, about 1/2 head
  • 6-8 handfuls baby spinach
  • 3/4 cup chopped artichoke hearts, drained
  • 1/3 cup diced sun-dried tomatoes, not oil-packed
  • 1/4 – 1/3 cup sliced kalamata olives, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • red pepper flakes, optional
  • 1-2oz finely grated mozzarella, for topping

for the cheese mixture:

  • 3/4 cup full-fat ricotta cheese
  • 1/3 cup 2% or whole milk
  • 1/2 cup shredded parmesan cheese
  • 4oz [1+ cup] large grated mozzarella
  • 1/4 teaspoon black pepper

for the quinoa: Place a medium-sized pot over medium heat with the oil. Once hot, add the quinoa and stir frequently for about 3-4 minutes. Slowly pour in the water and salt and bring to a boil over medium-high heat. Once boiling, reduce heat to simmer and cover with a tight fitting lid for 15-20 minutes, until water is absorbed. Do not stir while it cooks. Remove from the heat and let sit with the lid on for 10-15 minutes. Fluff with a fork.

for the casserole: Heat your largest pan [12-inch works well] over medium-low heat with the oil. Once hot, add the onion and 1/4 teaspoon salt. Stir frequently and let cook down for about 10-12 minutes.

While the onions cook, stir together the ricotta and milk until smooth. Stir in the cheese and pepper.

Pre-heat your oven to 350*. Add the garlic to the onions and stir for another 2-3 minutes until the garlic is just starting to brown. Stir in the oregano and basil for another 30 seconds. Next, stir in the kale and spinach for about 2-3 minutes until just starting to wilt. Remove from the heat and stir in the artichoke hearts, sun-dried tomatoes, kalamata olives, additional 1/4 teaspoon of salt and black pepper.

Measure 4 cups of the fluffed quinoa and fold it in to the pan of vegetables. Next, empty the ricotta mixture into the pan and fold in until the cheese is evenly incorporated. Taste and add more salt/pepper if needed.

to bake: Pour mixture into a 2-3qt [or ~9x13] casserole dish and evenly spread but don’t pack down. Cover with a lid or foil and bake in the center of your oven for 25 minutes. Remove from the oven and set to broil. Sprinkle remaining 1-2oz of mozzarella on top and broil for 3-5 minutes until golden brown and bubbly. Watch closely to avoid burning.

Remove and let sit for about 5 minutes then serve with a sprinkle of fresh herbs + red pepper flakes if desired. Let cool to room temperature before storing in a sealed container in the fridge for about 4-5 days.


notes: I used less water in cooking the quinoa to give it a nice bite and to soak up some of the moisture from the vegetables + cheese while baking. I used 8 handfuls [not fistfuls] of baby spinach but feel free to use less spinach and more kale or vice versa. I highly prefer buying blocks of cheese and freshly grating before using.

variation ideas:

  • add another 1+ teaspoon of garlic for a more pungent garlic flavor
  • try incorporating other types of Italian cheeses for a more complex flavor
  • feel free to change up the “pizza topping” ingredients to your liking
  • if you want to up the protein, I suggest adding 3/4 cup cooked beluga lentils [the small black lentils that have a good bite to them]
White Pizza Quinoa Casserole | #glutenfree #pizza
White Pizza Quinoa Casserole | #glutenfree #pizza

A definite crowd pleaser or perfect to hoard all for yourself for and eat throughout the week.

Pizza in a bowl. My new favorite.



p.s. Apologies for the delay in announcing the winner from the Straight From the Earthcookbook giveaway a few weeks ago. The winner was Yoojin who commented: “my favorite plant-based recipe has to be simply roasted vegetables in coconut oil and a herbs de provence! i could eat it everyday, especially topped with hemp seeds and avocado chunks for increased protein :)” Thanks so much to all who entered!