SALVADORAN BREAKFAST CAKES


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.

INGREDIENTS:

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

DIRECTIONS:

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.

CLICK TO PRINT

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