Remember my friend Fred. The roommate who taught me a lot about cooking. Well, way back when he gave me what has been an invaluable tool that is still going strong today. He gave me the gift of a Kitchen Aid food processor. Ok, folks listen here, if you do not have a kitchen aid or comparable food processor in your arsenal, you MUST get one. There is nothing, I mean nothing that can replace it. The only thing I’ve had to do over the last 22 years of constant use is to buy a new blade. This weeks recipe is a product of its power and sure to please.
If you are just all oatmealed out and looking for something to replace the breaking of your overnight fast you may find comfort in these power-packed spinach cakes. I find this recipe and many others like it a slick way to get green veggies into my kid’s breakfast without complaints. The protein, fiber, and nutrient density will carry anyone to lunch without the carb crash of typical grain centric breakfast foods. This is definitely a recipe to play with. I’ve made countless variations of these cakes, try different non-grain flours, nuts, protein sources, spices, and herbs, etc. Go nuts! But let’s start here
Spinach Morning Cakes
- 1 1/2 cup frozen spinach
- 1/4 cup coconut flour
- 1 egg
- 4-6 oz breakfast sausage
- Pinch salt and pepper
- Food processor
- Parchment paper
Method
- Put spinach, coconut flour, egg, sausage, and seasoning into your food processor
- Pulse until you get a loose dough like consistency
- Form 4 hamburger-like patties and place on the parchment paper
- Cook in the toaster oven for 2 toast cycles or in a 350-degree oven for 20 minutes
- I usually make these the night before to save time then reheat in the toaster oven
