These salmon and spinach cakes are a fusion of a savory pancake and a muffin. It is flat like a pancake, but baked in a mold like a muffin. They are easy to make, and easy to eat – I’m bringing mine for lunch tomorrow.
Servings: 8 cakes
Time: 30 minutes
2 tablespoons sour creme
5 tablespoons almond flour
2 tablespoons coconut flour
1 big teaspoon locust bean gum
2 teaspoons baking powder
1 clove of garlic, finely grated
5 oz. (140 g) fresh spinach
1 tablespoon butter
Salt, pepper and nutmeg
3,5 oz. (100 g) smoked salmon, thinly sliced
1-2 oz. (30 – 60 g) grated cheese
Preheat the oven to 350º F (175 º C).
Heat a non-stick frying pan over a medium heat and add half of the butter. When it’s melted, add the spinach and season with salt, pepper and a little nutmeg. When the spinach has collapsed remove the pan from the heat.
Meanwhile, mix the eggs and sour creme in a bowl. Stir in the flours and locust bean gum, the garlic and baking powder.
Grease 8 small tart tins, or something similar. Pour 1 tablespoon of batter in each mold. Place a little spinach and salmon on top of the batter, and top this again with a tablespoon more of the batter. End with a little more spinach, salmon and a teaspoon of cheese to each cake.
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