Gluten Free Cinnamon Yogurt Breakfast Cake
"Based around a prepared gluten free Cornbread Mix. I wanted a gluten free out-the-door breakfast that I could make once and have for several days. I also wanted a nutritious mix of healthy ingredient choices. My ingredient choices are based on the latest news on the benefits of foods and my own preferences. * The black pepper in the recipe greatly enhances the health benefits of the spices."
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12 2 x 3 slices
- Serves:
- 8-12
ingredients
- 1 cup prepared gluten-free cornbread mix
- 1⁄2 cup buckwheat flour
- 1⁄4 cup amaranth flour
- 1⁄4 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon allspice
- 1⁄8 teaspoon black pepper
- 1 cup plain fat-free yogurt
- 1⁄2 cup water
- 2 eggs
- 1⁄3 cup canola oil
- 1⁄3 cup agave nectar
directions
- Assemble all the dry ingredients in a mixing bowl, throughly mix together.
- Mix the wet ingredients separately and stir until throughly mixed.
- Add wet ingredients to dry. Mix well. Batter will be fairly thick.
- Pour into a greased 9 inch square pan.
- Bake at 375 degrees for 25 minutes. Check for doneness with a toothpick.
- Cool 5 minutes and turn out on a rack. Delicious warm.
- Split and fill with a nutbutter for a more nutrition.
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