1 – 16oz pkg organic spinach
1 – 6oz pkg grilled artichokes (Monterey Farms. Whole Foods)
1/2 cup organic sweet pepper (I used an orange pepper)
1/4 cup chopped organic shallot
1 large organic garlic minced or chopped
1/4 cup organic nutritional yeast
1/2 cup organic almond flour
1/2 cup organic raw pumpkin seeds ground up
1/2 tsp baking soda
1/2 tsp xanthan gum
8 oz Kite Hill Ricotta
3 tbs aquafaba
1 tablespoon ground organic flaxseed
Salt and pepper to taste
Optional red pepper flakes
Organic spray Olive oil (Thrive Market, Amazon, Whole Foods)
Preheat oven to Bake 350
*Cook spinach in a large pot or Dutch oven. Salt for taste. When cooked down drain in a colander, squeezing out the liquid. I also cut it up a bit.
*In a separate bowl combine the flax seed and aquafaba. Set aside.
*Chop the pepper, artichokes, shallot and garlic clove into fine pieces.
*In a large bowl combine the first eleven ingredients. Mix all together.
*Add the flax seed and aqua faba.
*Allow the mixture to chill 30 minutes in the refrigerator.
*On a parchment lined, oil sprayed cookie sheet make your spinach cakes and put them on the parchment paper. Spray the top of them with the spray olive oil.
Bake for 45 minutes.
Allow them to cool slightly before removing them from the parchment paper.
Serve with the cucumber sauce.
CUCUMBER SAUCE
1 cup Kite Hill Yogurt
1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)
2 tbs very finely minced Organic Fresh Mint
1 tbs Organic lemon juice
2 tablespoons organic dried chives
1/2-3/4 tsp Himalayan Pink Salt
*For the best sauce make it ahead and let it sit overnight.
