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

1. Assemble all the dry ingredients in a mixing bowl, throughly mix together.
2. Mix the wet ingredients separately and stir until throughly mixed.
3. Add wet ingredients to dry.
4. Mix well.
5. Batter will be fairly thick.
6. Pour into a greased 9 inch square pan.
7. Bake at 375 degrees for 25 minutes.
8. Check for doneness with a toothpick.
9. Cool 5 minutes and turn out on a rack.
10. Delicious warm.
11. 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)