One of the very first appetizers I made for people when I bought my house and had people over, was Spinach Balls. They were healthy, made with whole wheat baking mix, and were the perfect finger food. Filled with cheese, spinach and spices they also had a bit of a kick.
When I learned I had a gluten intolerance, I modified the recipe to use gluten-free baking mix, but now that I have been also trying to eliminate dairy, I really wanted to try making these vegan. I was a little worried how I would get them to bind together, but a simple half cup of almond milk worked perfectly.
In fact, these vegan, gluten-free Spinach Balls taste even better than my original ones, at least in my opinion. I like them on the spicer side, but if you don’t just cut back on the crushed red pepper. Serve them warm with hot tomato sauce.
Vegan, Gluten-Free Spinach Balls
By Michelle Maskaly, The Adirondack Chick
1 cup Bisquick Gluten Free baking mix
1 package frozen chopped spinach, (defrosted, rinsed and drained)
1 package Daiya Mozzarella Style Shreds (about 2 cups)
1/2 cup almond milk
2 small cloves garlic, diced
1/4 teaspoon crushed red pepper
1/4 teaspoon basil
sea salt (to taste)
Preheat oven 400 degrees.
In a large bowl combine the baking mix, spinach, mozzarella shreds, almond milk, garlic, crushed red pepper, basil and sea salt.
Being mixing with a fork to break up the clumps of spinach, and then switch to using your hands to kneed the mixture, making sure everything gets well combined.
Form into balls and place on a cookie sheet sprayed with oil.
Bake for 10-15 minutes, or until they just start to get crispy.
Serve warm with tomato sauce.