Coconut Cornmeal Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
!/3 cup shredded coconut3/4 cup cornmeal3/4 cup all purpose flour (I use Bob's Mills gluten free)1/4 cup brown sugar1/4-1/3 cup unsweetened applesauce1 whole egg (you can just use whites, too)1/2 cup almond milk (I use Almond Breeze Original)
-Preheat oven to 375 degrees.
-Mix all ingredients in order printed. Stir until blended. Grease two small 5 inch pyrex storage bowls and pour half of mixture into each.
-Cook about 1/2 hour. Check firm after 20 minutes. If cake springs back, it's done. If not, cook a bit longer checking every 4-5 minutes.
-Remove from oven and use knife around sides to loosen. Let sit for 5-10 minutes before eating.
-Take each cake out of bowl and turn upside down. You can eat as it or add jelly, honey, butter etc.
Serving Size: Makes two cakes (I use 5 inch pyrex)
Number of Servings: 2
Recipe submitted by SparkPeople user MKELLY5915.
-Mix all ingredients in order printed. Stir until blended. Grease two small 5 inch pyrex storage bowls and pour half of mixture into each.
-Cook about 1/2 hour. Check firm after 20 minutes. If cake springs back, it's done. If not, cook a bit longer checking every 4-5 minutes.
-Remove from oven and use knife around sides to loosen. Let sit for 5-10 minutes before eating.
-Take each cake out of bowl and turn upside down. You can eat as it or add jelly, honey, butter etc.
Serving Size: Makes two cakes (I use 5 inch pyrex)
Number of Servings: 2
Recipe submitted by SparkPeople user MKELLY5915.
Nutritional Info Amount Per Serving
- Calories: 545.9
- Total Fat: 9.5 g
- Cholesterol: 93.0 mg
- Sodium: 103.6 mg
- Total Carbs: 114.0 g
- Dietary Fiber: 6.2 g
- Protein: 12.4 g
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