Description
Sweet fresh cherries are the star of this whole grain vegan-friendly toaster oven recipe.
Ingredients
- 1-½ Tablespoon Melted Coconut Oil, Plus More For Ramekins
- 2-½ teaspoons Real Maple Syrup, Divided
- ⅛ teaspoons Pure Almond Extract
- 3 Tablespoons Almond Milk (or Milk Of Your Choice)
- ¼ cups Spelt Flour (or Whole Wheat Flour)
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Raw Slivered Almonds, Plus More For Sprinkling (optional)
- ⅓ cups Pitted And Halved Cherries
- ⅔ cups Nonfat Plain Dairy Yogurt Or Dairy-free Yogurt
Preparation
Preheat toaster oven to 350ºF and lightly oil 5-ounce ramekins.
In a coffee cup, stir together coconut oil, 2 teaspoons maple syrup, almond extract and almond milk until well combined. In a small bowl, combine flour, baking powder and salt. Stir maple-milk-oil mixture into flour and mix just until combined. Pour batter into prepared ramekins, sprinkle almonds evenly over batter and arrange cherry halves sliced-side down, gently pressing them into batter.
Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350ºF for 9–11 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes before serving.
Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.
