Chop mushrooms and onions, dice garlic and saute in coconut oil until nicely done. Add spinach and cook until done, then set aside.
2
In a mixing bowl, measure almond and coconut flours, flaxseed meal, salt and pepper and mix well. Soften butter and add 1 Tbsp olive oil to it, mixing until butter and oil are smooth - then cut into dry ingredients.
3
Turn out slightly cooled mushroom/onion/spinach mixture onto a chopping board and mince until fairly finely diced. In another bowl, beat 2 eggs, then add the diced mushroom mixture and eggs to the dry ingredients and mix all together well; it will be fairly oily though should stick well together to be moldable.
4
Spread out on a baking sheet (I use parchment paper on the sheet) and roll to 1/2" thick. Shape as desired - it should make about a 1/2" thick x 5" wide x 5-6" long slab. Cut into shapes as desired (I typically make bars 1/2"x1/2"x2-1/2") and separate slightly (like less than 1/8") on the sheet.
5
Bake in an oven pre-heated to 325 degrees for 20 minutes. Remove and increase temperature to 400 degrees; beat another egg in a bowl and lightly brush the bars with the egg - you''ll have lots of the egg left over to cook into a scrambled egg later. Return the bars to the oven and cook for another 5 minutes.
6
Remove from oven and set out to cool before eating. Serve with dipping olive oil or melted butter.
