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Salvadoran Breakfast Cakes | Living Your Best Healthy Life

This was a baking experiment that worked! Woohoo!

I cannot always say that. Baking is a SCIENCE. It can be quite a challenge making substitutions, especially when working in the gluten free arena. I am putting in parenthesis the ingredients as per the original recipe that I found on the Food 52 app. Jack always wants what he calls a "special breakfast' on the weekends. I happened to have been out of the usual special things, but oddly enough, I had the right ingredients to try an alternative form of this - and glad I did, as it was really tasty and Jack was thrilled.


1/2 cup Gluten Free All Purpose Flour - I use Better Batter - (Rice Flour)

1/2 tsp. baking powder

dash of salt

1/2 cup unsalted butter, softened

1/2 cup Organic Coconut Sugar - (sugar)

2 large organic free range eggs

1/2 cup Mascarpone - (sour cream)

1/4 cup Parmesan

Sesame seeds


Mix together the flour, baking powder, and salt. Set aside

Cream the butter, add in the sugar, and blend to combine well. Add in your eggs, one at a time, blending after each addition.

Add in the cheeses, then the flour, mixing well to combine.

Pour into greased muffin cups, 4/5 of the way full. They will expand/rise a little bit, but not much.

Bake for 15-20 minutes in a 350 ° oven. Allow to cool for 10 minutes. Remove from the pan, allowing then to cool down to room temp, and then enjoy.

This recipe made 8 'cakes' for me.

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