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Almond Cornbread Breakfast Cake

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

Not too sweet and sure good for ya. Have a hearty piece for breakfast, brunch or for a snack.

For a little somethin’ more….slather it with some jam & your favorite nut butter.

Please don’t forget the really strong espresso…

 1 cup + 1 tablespoon Corn Flour
 1/2 cup Fine Cornmeal
 2 1/2 teaspoons Baking Powder
 1/4 teaspoon fine Sea Salt
 1 teaspoon natural Almond Extract
 1 1/2 cups unsweetened light Coconut Milk
 3 droppers full Vanilla Stevia Drops
 1/2 cup Almond Butter
 1/2 cup Slivered Roasted Almonds
 2 teaspoons melted Virgin Coconut Oil
 Cooking Spray
Roasted Almonds

Place almonds in a fry pan and roast over medium heat for a few minutes until slightly browned, toasted and fragrant. Mix frequently so they don't burn.

Almond Cornbread Cakes

Pre heat oven to 350 degrees F with the rack in the middle. Spray 3 mini loaf pans with cooking spray. Place loaf pans on a baking sheet. Whisk together dry ingredients. Combine wet ingredients. Combine all ingredients well to form a batter (excluding the almonds and coconut oil) Divide 1/2 of the batter evenly among the 3 loaf pans. Sprinkle 1/2 the almonds over the batter. Top each loaf pan with the rest of the batter. Sprinkle on the rest of the almonds over the cake tops. Drizzle coconut oil over all the loaves. Bake about 25-30 minutes or until a toothpick comes out crumb free.

Nutrition Facts

Serving Size 6 Servings