From Toaster Oven Love
Sweet fresh cherries are the star of this toaster oven breakfast recipe that comes together quickly and tastes delicious.
Yield: 2 Servings
Prep Time: 8 minutes
Cook Time: 11 minutes
Total Time: 19 minutes
Ingredients
- 1 tablespoon + 1/2 tablespoon melted coconut oil, (plus more for oiling ramekins)
- 2 teaspoons real maple syrup, plus more for drizzling
- 1/8 teaspoon pure almond extract
- 3 tablespoons almond milk, (or milk of your choice)
- 1/4 cup spelt flour, (or sub whole wheat flour)
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/3 cup pitted & halved cherries, (about 8 whole cherries)
- 2 tablespoons raw slivered almonds, (plus more for sprinkling if desired)
- 2/3 cup nonfat plain dairy yogurt or dairy-free yogurt
Instructions
- Preheat toaster oven to 350 F and lightly oil two 5 ounce ramekins.
- 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.
- Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350 F for 9 to 11 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes before serving.
- Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.
More from Toaster Oven Love :
