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Description
ALMOND SKILLET CAKE
Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup coconut oil (solid)
- 3 Tbsp. almond butter
- 1 tsp. almond extract
- 2 eggs
- 1/2 tsp. salt
- 1/2 cup brown sugar
- 1 tsp. canela
- 1/4 cup tapioca flour
- 1/2 cup gluten (ground, free quick oats, oat flour)
- 2 Tbsp. slivered almonds
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Directions
- Preheat oven to 350 Place ¼ cup of coconut oil in a skillet, over a very low flame and turn flame off as soon as the coconut oil melts Add almond butter and almond extract Then, whisk in 2 eggs Add brown sugar, salt and cinnamon
- Then, fold in oats and tapioca flour* (*for added texture. If you don’t have tapioca flour, you can just use ¾ cup oats – the texture will be different. Top with slivered almonds and bake 25 minutes Pair with Quaker® Real Medleys® Yogurt Cups for a delicious and satisfying dessert/breakfast.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium340mg14% |
| Potassium200mg6% |
| Protein22g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber1g4% |
| Sugars18g |
| Vitamin A2% |
| Vitamin C0% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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