lemon basil spinach cakes

Happy New Year!

Jason and I have both been on holiday vacation since December 14, and today we both get back to work. Back to day to day, back to schedules and structure and … back to normal. As much as we love our time off, and I am very appreciative of a holiday season full of fun activity, I think we are both happy to get back to work!

I am excited to return to regular posting here, and todays post also welcomes back Meatless Mondays A-Z. This week is one of my favorites – spinach. For my recipe I used some of my favorite flavors to pair with the spinach – bright lemon and fragrant basil – to make a spinach cake that is not only vegan and gluten free, it fits paleo as well.

These lemon basil spinach cakes are incredibly flavorful and very versatile – I have made three batches of these, and they’ve topped salads, filled wraps and scrambles, and have been stacked with kumato – a unique brown tomato I found recently. I added some havarti cheese sauce to the stack, because well, I add that to just about everything.

lemon basil spinach cakes

dairy, egg, soy and gluten free, vegan, paleo

makes 8 cakes

2 tablespoons flax seed, freshly ground
1/3 cup warm water
2 heaping cups fresh spinach (packed)
large bunch basil
juice of 1 -2 lemons*
1-2 tablespoons water
2/3 cup coconut flour (or fresh ground almond meal)
pinch salt

*I used two lemons, and like a strong lemon flavor. Start with one and taste.

Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).

Place spinach in food processor (it just about fills the bowl) and pulse several times (it will greatly reduce in size). Add basil, lemon juice, and water, process. Add coconut flour, salt, and flax gel, process to a dough. 

Form dough into just under golf ball size, place on prepared (silpat / parchment) baking sheet, flatten.

Bake at 325 for 20 minutes total – 10 minutes on one side, turn over and bake another 10 minutes on other side.

Do you have a favorite spinach recipe?

Here are some of mine, starting with one of my most popular:

spinach pancakes

 

asparagus pepper bisque

 

spinach blini with pimiento spread

 

lemon piccata enchilada

 

chocolate cherry mint smoothie – or “The Hulk”

 

pumpkin smoothie

 

spinach dip

 

To see what other #MMAZ participants made, visit Heather:

 

Tagged as: #MMAZ, lemon basil spinach cakes, Meatless Monday, paleo spinach cakes, spinach dip, spinach pancakes, spinach recipes, spinach smoothie