Almond Corn Cake

HomeClinics & ProgramsELLICSR KitchenAlmond Corn Cake

Skill Level	Easy

Preparation Time	15 minutes	Total Time	40 minutes
Servings	10	Cost Per Serving	$0.53

1 1/2	Coarse Cornmeal
1/2 cup	Grounds Almonds
1 cup	Buttermilk (or any milk or dairy free alternative)
1	Egg
1/2 cup	Maple Syrup
3 tbsp + 1 tbsp	Grape Seed Oil or Melted Butter
6 to 8 cups	Water or Vegetable/Chicken Stock
1/8 tsp	Salt
1/2 tsp each	Baking Powder and Baking Soda
1 cup	Fresh or Frozen Blueberries

Calorie/Protein Booster Toppings (optional)

Preheat oven to 450 degrees F.
Combine cornmeal, ground almonds, baking powder, baking soda and salt together in one bowl. Combine the buttermilk, egg, maple syrup and 3 tbsp of melted coconut oil in another bowl.
Gently combine the dry ingredients into the wet. Mix well.
Add 1 tbsp of coconut oil into a cast iron skillet, or any oven proof pan or dish and spread across all areas.
Pour in the batter. Bake for about 18 minutes until golden brown.
Allow to cool, remove from pan and top with yogurt or mascarpone and some berries and sliced almonds.

PDF Image of Almond Corn Cake

If some members of your household need lower calorie options and others need to boost their calorie intake, start with a healthy base for your meal and add calorie and protein "boosters" to individual portions
Whole corn is a whole grain. At 4.6 grams of fiber per cup, corn is high in fibre. Fibre helps control blood sugar, cholesterol and helps promote a healthy digestive system.