Almond Breakfast Cake

(Knowing that some of you have oat issues, I requested a recipe using a non-oat flour. The Happy Belly Baker kindly obliged, and here's the result. Note: he's pondering trying garbanzo flour next...)

1 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder

Mix together dry ingredients. Process the following in coffee grinder until smooth:

1/4 cup sliced almonds
1/4 cup raisins

Place almond/raisin mixture in a small bowl and gradually add 2/3 cup milk (soy, rice, etc.) and 1/4 cup oil, stirring to loosen globs. Add to dry ingredients and mix until blended. Top with more sliced almonds, if desired.

Bake in an eight-inch iron skillet or small cake pan for 15-20 minutes at 350 degrees.