Gluten Free Cinnamon Yogurt Breakfast Cake

Based around a prepared gluten free Cornbread Mix. I wanted a gluten free out-the-door breakfast that I could make once and have for several days. I also wanted a nutritious mix of healthy ingredient choices. My ingredient choices are based on the latest news on the benefits of foods and my own preferences. * The black pepper in the recipe greatly enhances the health benefits of the spices.

• Ready In: 40 mins
• Serves: 8-12
• Yields: 12 2 x 3 slices

Ingredients

• 1  cup  prepared  gluten-free cornbread mix
• 1⁄2 cup buckwheat flour
• 1⁄4 cup amaranth flour
• 1⁄4 cup cornmeal
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 2  teaspoons cinnamon
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon allspice
• 1⁄8 teaspoon black pepper
• 1  cup plain fat-free yogurt
• 1⁄2 cup water
• 2  eggs
• 1⁄3 cup canola oil
• 1⁄3 cup  agave nectar

Directions

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. Mix well. Batter will be fairly thick.
4. Pour into a greased 9 inch square pan.
5. Bake at 375 degrees for 25 minutes. Check for doneness with a toothpick.
6. Cool 5 minutes and turn out on a rack. Delicious warm.
7. Split and fill with a nutbutter for a more nutrition.