John Myers
Ingredients for 1 servings:
- 500 g baby leaf spinach, fresh
- 3 onions
- 4 garlic cloves
- 1 dash of olive oil
- 100 g almond flour
- 30 g gluten, seitan or wheat gluten
- 15 g flaxseed flour
- 200 g cheese, grated
- 150 g yogurt, 10% fat
- 3 eggs, size L
- 200 g feta cheese
- 6 large tomatoes or the equivalent number of cherry tomatoes
- ½ tsp baking soda
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Low carb and vegetarian
Preheat oven to 180°C (top/bottom heat). Peel and dice the onions and garlic, then sauté in olive oil until translucent. Wash the spinach, spin dry, and add. Lightly salt (sparingly, as the feta provides enough salt) and continue to sauté for about 5 minutes. Meanwhile, mix the cheese and yogurt with the eggs. Let the spinach cool slightly and add it to the egg and cheese mixture. Then stir in the flour mixed with the baking soda, a tablespoon at a time. Spread the mixture onto a baking sheet lined with baking paper (this is best done with moistened hands) and evenly crumble the feta cheese over it. Finally, wash the tomatoes, slice them, and arrange them on the dough. Bake in the hot oven for about 30 minutes, until the feta is lightly browned. Can be eaten hot or cold. Also great for party buffets or as an office snack. Very filling. The entire tray has about 50 KH and 2000 Kcal.
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