Crab-Less Cakes

Makes a dozen or so cakes

Time: 15-20 minutes

Ingredients:

1 cup cashew pieces

1 cup coconut flakes (or 2 cups pulp left from making cashew milk on page)

1 brown rice cake, crumbled

1/2 cups minced celery

1 yellow onion, peeled and chopped

2 medium carrots, shredded or finely minced

1/4 cup parsley, chopped or 2 tablespoons dried

1 tablespoon cashew butter (raw and organic if you can find it, almond butter will also work)

1 teaspoon sea salt

1/2 cup gluten free flour

3 teaspoons paprika

1 small clove garlic, peeled

2 tablespoons dulse or nori or kelp granules or flakes

1 teaspoon fresh ground pepper

Instructions:

Preheat oven to 350

Mix all ingredients together in a food processor, blending until all large pieces are broken up and you have a sticky fairly well combined mixture.

Grease a baking sheet with 1 teaspoon of coconut oil or olive oil and form the sticky mixture into uniform patties (roughly 4 inches in diameter), then bake in

the oven for 8 minutes, turn over (should be golden brown on the bottom side) and bake another 7 minutes.

Recipe written by Jenny Nelson, Clean Chef. She is a firm believer that everyone can achieve optimal health while also fully enjoying their food, and in turn, their lives.