Ingredients
Scale
- 6 cups fresh spinach leaves, trimmed and washed
- 2 large eggs, beaten
- 1 cup grated Parmesan, Romano or Asiago cheese
- 1/4 cup chopped basil leaves
- 2 Tablespoons whole psyllium husk
- 1 Tablespoon sun dried tomato pesto (a.k.a., Pesto Rosso – store bought or use this recipe)
- 3 – 4 cloves garlic, peeled & chopped
- 1 teaspoon bacon salt
- 1 teaspoon smoked paprika
- 1/3 cup almond flour
- 1/3 cup breadcrumbs
- 2/3 cup oat bran
- Salt & pepper, to taste
Instructions
- Preheat oven to 375 F. Line a rimmed baking sheet with a silicon baking mat or spray with cooking spray.
- Put the spinach leaves in a food processor and pulse several times until the leaves are chopped to bits. Set the spinach in a large microwave-safe mixing bowl and microwave for about 3 minutes on high, stirring in the middle, until the spinach is wilted.
- Pour the leaves into a strainer over the sink and use a clean kitchen towel to press down and squeeze out the excess juices.
- Add the rest of the ingredients to the bowl and mix well. Take a taste and add salt & pepper if needed.
- Use a Tablespoon measure to scoop up balls of the “dough” and form into balls, setting them on the prepared pan as you go.
- Bake at 375 F. for 20 – 30 minutes or until they are golden brown. Serve warm with sauce for dipping.
Notes
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Keywords: Spinach, Cheese, Garlic, Snack, Sun-dried Tomato, Italian