Paleo Savory Almond Cake

November 26, 2014

2 cups almond flour
2 teaspoons ground ginger
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup plain coconut yogurt
2 eggs
1 leek, white part, finely chopped
2 cups mixed greens, chopped (I used arugula, spinach and chard. Pick your favorites.)
1 teaspoon olive oil

Whisk almond flour, ginger, coriander, salt, baking soda and baking powder in large bowl. Stir in yogurt and eggs; fold in leek and greens.
Heat oil in large skillet over medium heat until hot. Drop batter into skillet to make 3 to 4 inch cakes. Cook 2 to 3 minutes on each side or until cooked through.
Top with Jicama Salsa.
6 to 8 cakes