One of the most nutrient dense foods on the planet happens to be spinach. There's a reason Popeye chose it as his go to power food. Spinach happens to be one of my favorite vegetables and I eat it or drink it almost everyday. I decided to get creative with it, as adding it into omelets and green drinks are nice and all, but I wanted to mix it up. Especially now that I am back at work these days, and just leading a busy life its nice to have healthy snacks and meals at hand to just grab and go. Regardless of a grab n go meal, these spinach cakes would be perfect for a dinner party or social gathering of sorts. Add in the honey mustard sauce that has a spicy kick to it and your event will be a hit! The cakes are vegan and gluten free. I opted for almond flour instead of breadcrumbs to give these cakes a bit of a crunch and extra protein as well! The herbs are mediterranean inspired and are so fragrant. My house smells divine of parmesan and herbs roasting away in the oven. I know you will enjoy these healthy treats just as much as I do. From my house to yours... Enjoy!
Spinach Cake Ingredients:
2 packages Organic Frozen Spinach
1 1/2 C. Almond Flour
1 C. Parmesan Cheese
1 tsp. Rosemary
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
Olive Oil Cooking Spray
Spicy Honey Mustard Ingredients:
1/2 C. Plain Organic Yogurt
2 tbsp. Yellow Mustard
2 tbsp. Dijon Mustard
2 tbsp. Honey
1/2 tsp. Lemon Juice
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper
Set your oven to preheat at 350 degrees. Lightly coat your baking sheet with olive oil cooking spray. Set it aside.
In a large mixing bowl, toss in the thawed organic spinach. Add in the almond flour, parmesan cheese. Add in the herbs and spices now... Toss in the rosemary, oregano, basil, black pepper and seasalt. Mix well. Lastly add the eggs. Mix thoroughly to coat & bind all the dry ingredients and the spinach together.
Now scoop the mixture into little balls and set on top of the cooking sheet. I use an ice cream scoop, its easy and hardly a messy option! You could probably fill two large baking sheets and call it a day. Place into the oven for 15-20 minutes or until the bottom of the cakes are golden. This recipe will make 30 spinach cakes.
While the spinach cakes are baking it is the perfect time to make the spicy honey mustard dipping sauce.
In a small mixing bowl lightly whisk together the plain yogurt, yellow & dijon mustards. Drizzle the honey and fresh lemon juice into the mixture. Toss in the cayenne pepper and black pepper and mix well. Set in the refrigerator until ready to serve.
Enjoy the spinach cakes either warm or at room temperature and drizzle the tangy and slightly spicy honey mustard sauce for extra enjoyment! Bon appetit!