It’s only the day after Valentine’s Day, so you’re still allowed to show some love, right? And, as mentioned before, a new found love of mine is the combo of spinach and artichokes.
Know what’s not love? When that love in the form of a dip spills in my car
Now that’s just a waste of dip. And a mess to clean 😦
So this got me thinking: spinach and artichoke dip + concentrated form = snack on the go and no mess = Spinach and Artichoke Bars
And I served these at a family game night with success, so they work as a nice appetizer too!
And now, to pass on the love…
Spinach and Artichoke Bars (Grain Free)
1 cup coconut flour (other flours CANNOT be substituted in)
1/2 cup organic bacon, cooked and crumbled
1/2 cup mozzarella cheese
2 tbsp grounded flaxseed
1 tbsp garlic powder
1 tbsp chili powder
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp baking soda
1/2 tsp salt
pepper, to taste
3 cups finely chopped fresh spinach, (measure after chopping)*
2 (14 oz) jar/cans artichoke hearts (rinsed, drained, and chopped)
1 and 1/3 cup water
1 cup plain whole milk organic yogurt
* To do this, place spinach in a food processor and pulse a few times
Combine and whisk together coconut flour, bacon, cheese, flaxseed, garlic powder, chili powder, cayenne, paprika, baking soda, salt and pepper.
Mix in spinach and artichokes until evenly distributed.
Stir in water, yogurt, and eggs.
Stir well to make sure all coconut flour is incorporated!!!
Bake at 350 for 40 minutes.
IMPORTANT: Let sit to harden!!!! You’ll take it out of the oven and think it’s nowhere near done. Trust me though, it will solidify- just let sit for 30 minutes! In my opinion, it tastes better the longer it cools, so I always wait an hour before eating. Store leftovers in the fridge.