lemon basil spinach cakes

lemon basil spinach stack

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!

lemon basil spinach cakes

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.

paleo spinach cakes

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

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.Β 

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.

lemon basil spinach cakes

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 β€œThe Hulk”

 

pumpkin smoothie

 

spinach dip

 

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

mmaz

 

Comments

    • Kristina Sloggett says

      I made my first batch with almond meal, that worked just as well. I use coconut flour in SMALL amounts – it worked here.

    • Kristina Sloggett says

      yes, these would fit your January – PLEASE make them! πŸ˜€ I don’t know, as much as I loved having so much nice time off, I am ready to be back in a routine! enjoy your week back!

    • Kristina Sloggett says

      it was one of those accidental things, I realized it when I was typing it up! I hope you try these, they are so bright and tasty!

    • Kristina Sloggett says

      thank YOU, Roz! spinach is my favorite! Basil and Rosemary send wags and doxie kisses your way XO

  1. says

    Don’t you love stacking foods? It just looks fancy, even if it isn’t. Although in this case it is kinda fancy and looks amazing! I would could probably eat a bowl of that harvarti cream, the spinach cakes would really just be the serving utensil. πŸ˜‰

    • Kristina Sloggett says

      YES I love to stack!! πŸ˜€ I know – I put that havarti cream on everything. they keep putting the havarti on sale, I *have* to buy it! πŸ˜‰

  2. says

    Mmm, basil and lemon! And I can’t believe I forgot about spinach pancakes existing–still have half a tub of spinach to use up, I know what I need to make at some point this week now!

    • Kristina Sloggett says

      yes Yes YES! there was a time when I made a huge batch of spinach pancakes / flatbread every week… for sandwiches and things. still one of my favorites!

    • Kristina Sloggett says

      ha! are you referring to the balsamic reduction on the spinach cakes? πŸ˜‰ I didn’t say anything about it because we both liked it better without. It was okay, just not the right flavors with the bright lemon and basil – kind of overpowering. Chocolate may have been better!

    • Kristina Sloggett says

      thanks, Wendy! these spinach cakes are our new favorite – I’m making them again tomorrow! πŸ˜‰ cheers!

  3. says

    My kids go back to school tomorrow, back to routine for me! :)

    Lovin’ all this spinach!! The spinach cakes look delicious, and so do those enchiladas

    • Kristina Sloggett says

      those enchiladas are one of my favorites! (give me anything lemon + capers and I’m happy…) same with the spinach cakes, the lemony basil flavor is so bright and tasty – enjoy getting back to your routine!

    • Kristina Sloggett says

      I have started so many recipes with a big ol’ pan of fresh spinach – sauteed down. SO good! and enjoy – hope you like all the spinach!

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