INGREDIENTS: 1 ¼ cup almond flour 1 tsp salt 1 ½ tsp baking soda 2 ½
INGREDIENTS: 1 ¼ cup almond flour 1 tsp salt 1 ½ tsp baking soda 2 ½ TBS ground cumin ½ cup finely ground parmesan 2lb. fresh spinach ¾ cup spring onions, chopped 1 cup full fat organic yogurt 3 eggs 2 TBS ghee or butter creme fraiche for garnish INSTRUCTIONS 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. Via Roost -- source link