Tuesday, September 10, 2013

Spinach & Spring Onions Cakes


  • 1 1/4 cup almond flour
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/2 TBS ground cumin
  • 1/2 cup finely ground parmesan
  • 2lb. fresh spinach
  • 3/4 cup spring onions, chopped
  • 1 cup full fat organic yogurt
  • 3 eggs
  • 2 TBS ghee or butter
  • creme fraiche for garnish


  • Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.
  • In a bowl combine the almond flour, salt, baking soda and cumin. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.
  • Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.
  • Heat a frying pan over medium heat, add the ghee/butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side (your pan should hold 4 small cakes). Repeat until all the batter has been used.
  • Allow cakes to cool slightly then top with a dollop of creme fraiche.
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