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(5 votes, average: 4.20 out of 5)
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Who knew crunchy, sweet gluten-free fresh corn on the cob could turn into these light, custardy dairy-free Mini Blueberry Buckle Cakes? Although sweet tasting, these decadent, rich little cakes are low in added sugar, thanks to the sweetness of the corn, making them perfect to satisfy the craving for sweets that so often strikes cancer patients going through chemotherapy. Whether you eat them for breakfast, as a snack, or even as a light dessert, served warm with a dollop of plain Greek yogurt, every which way they’re good! Take time to bake some of these virtually guilt free little treats. Enjoy!
Preparation
- Take the blueberries and gently push 6-8 into each cake. Bake for 20-25 minutes or until well risen and golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a rack to completely cool.
Ingredients:
2 corn cobs, stripped of kernels
2 tablespoons water
2/3 cup almond flour
2 tablespoons granulated sugar (see Ann’s Tips)
1/3 cup coconut oil, melted
2 eggs, separated
pinch of cream of tartar
1/2 teaspoon salt
2/3 cups fresh blueberries, or to taste. washed and patted dry
Nutritional Information
Calories
126 cals
Fat
10 g
Saturated Fat
6 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
8 g
Sugar
4 g
Fiber
1 g
Protein
3 g
Sodium
110 mg
*per serving
Ann's Tips and Tricks
If you like a sweeter cake, sprinkle 1/4 – 1/2 teaspoon raw brown granulated sugar over the each cake just before baking.
To melt coconut oil, stand jar in a bowl of hot water until melted.
Out of season, you can make these with 1 1/2 cups of frozen corn kernels.
To make this into a regular buckle cake, use an 8 inch fixed bottom flan case or low sided cake tin, bottom lined with parchment paper. Bake 30-35 minutes or until a toothpick comes out clean.
