Gluten Free Cinnamon Yogurt Breakfast Cake
- 1 cup prepared gluten-free cornbread mix
- 12 cup buckwheat flour
- 14 cup amaranth flour
- 14 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon sea salt
- 2 teaspoons cinnamon
- 12 teaspoon turmeric
- 12 teaspoon allspice
- 18 teaspoon black pepper
- 1 cup plain fat-free yogurt
- 12 cup water
- 2 eggs
- 13 cup canola oil
- 13 cup agave nectar
- 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.
flour, amaranth flour, cornmeal, baking powder, baking soda, salt, cinnamon, turmeric, allspice, black pepper, yogurt, water, eggs, canola oil, nectar
Taken from www.food.com/recipe/gluten-free-cinnamon-yogurt-breakfast-cake-407814 (may not work)