Ingredients:
1/2 cup corn meal
1/2 cup Tiger Nut Flour
1 Tablespoon baking powder
3/4 teaspoon salt
1/8 teaspoon cayenne
1 egg
1 cup milk or substitute w/ cap full of apple cider vinegar (let stand to make "butter milk")
1 cup corn to sprinkle on top
4 strips crisp bacon diced
Instructions
Blend all dry ingredients together, add wet and let sit for 10 minutes. This allows the Tiger Nuts Flour to soften, pour into whoopee pie pan vessel and bake 375* 25 minutes allow cake to cool and remove Top cake with stacked lettuce, Tomato, bacon, corn and Tiger Nuts ranch dressing --Recipe courtesy of Dana Martin, Dana@abcglutenfree
