Cherry Almond Breakfast Cakes

• 1-1/2 Tablespoon Melted Coconut Oil, Plus More For Ramekins
• 2-1/2 teaspoons Real Maple Syrup, Divided
• 1/8 teaspoons Pure Almond Extract
• 3 Tablespoons Almond Milk (or Milk Of Your Choice)
• 1/4 cups Spelt Flour (or Whole Wheat Flour)
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Raw Slivered Almonds, Plus More For Sprinkling (optional)
• 1/3 cups Pitted And Halved Cherries
• 2/3 cups Nonfat Plain Dairy Yogurt Or Dairy-free Yogurt

1. Preheat toaster oven to 350u0b0F and lightly oil 5-ounce ramekins.
2. In a coffee cup, stir together coconut oil, 2 teaspoons maple syrup, almond extract and almond milk until well combined. In a small bowl, combine flour, baking powder and salt. Stir maple-milk-oil mixture into flour and mix just until combined. Pour batter into prepared ramekins, sprinkle almonds evenly over batter and arrange cherry halves sliced-side down, gently pressing them into batter.
3. Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350u0b0F for 9-11 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes before serving.
4. Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.

coconut oil, maple syrup, almond milk, ubc, baking powder, salt, cherries, yogurt

Taken from tastykitchen.com/recipes/breakfastbrunch/cherry-almond-breakfast-cakes/ (may not work)