Two things I simply cannot resist in life: the middle aisle in Aldi and the soft, sticky centre of a cinnamon bun. I’m rendered powerless against both of these things and thus came the inspiration for this must-bake recipe.
I picked up a super, super unnecessary but super, super cute mini loaf silicon tray in Aldi the other day and obviously had to make use of it right away like the overgrown, impatient toddler I am. However, you’d be more than fine baking these bitesize delights in a regular cupcake/muffin tray too.
The recipe is consciously refined sugar-free and accidentally gluten-free so – I’m hoping – will provide the perfect healthier fix when I’m inevitably scratching around the kitchen for “something sweet and cakey” after dinner, despite cradling a belly full of bloat. We’ve all got our toxic traits.
My dentist told me I need to stop snacking but listen, that ain’t happening in this lifetime or the next so the least I can do is try bump up the nutritional value of my beloved snaxxx. Move over, Mr. Kipling.
Some words to the wise before you start:
- I’d always recommend sieving your almond flour to keep your batter lump-free.
- Almond flour is super moist and high in (healthy) fats so DO NOT be tempted to tear these babies from their silicon sanctuary before they’ve completely cooled – they need to set well before removing, ideally on a wire rack.
- Keep your eye on them because one minute they’re gloriously golden, the next minute they’re cinders – baking time will depend on your oven and what baking tray you’re using.
- This recipe isn’t vegan but I have suggested vegan alternatives in brackets – I’ve not attempted a vegan version of the recipe so if you do tweak, godspeed.
Right, let’s go!
Base cake batter:
Wet ingredients:
- 1/2 cup milk (or dairy-free milk – I used oat)
- 2 large eggs (or whip up flax egg equivalent)
- 1/4 cup honey (or agave nectar)
Dry ingredients:
- 2 + 1/2 cups almond flour
- 1/2 teaspoon baking soda (or bicarbonate of soda)
- 1/4 teaspoon salt
Cinnamon swirl mixture:
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (or vegan alternative) – about 1 tablespoon when it’s unmelted
- 4 tablespoons honey (or agave nectar)
Oh, and you’ll need a tablespoon of oats for topping.
- Preheat your oven to 160c (fan).
- Put all dry ingredients into a bowl and combine.
- Add all wet ingredients into the same bowl and stir to combine well (don’t worry if it looks a bit like vomit – it’s fine).
- In a separate bowl, combine all the cinnamon swirl mixture ingredients together well – then lick the spoon, it’s too good to miss.
- In your baking tray, dollop in enough mixture to fill each section halfway.
- Spoon on a tablespoon on the sweet, buttery cinnamon swirl nectar on top of each dollop of batter.
- Go back and fill each one to (almost) the top with the remaining cake batter.
- Grab a toothpick or skewer and swirl it around in each section.
- Bake in the middle of the oven for 18-20 minutes(ish) – or until the cakes look golden and your kitchen smells utterly divine.
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Sticking with the healthy homemade snack theme?
If you’re in the market for snacks that err on the side of healthy then don’t go another damn day without trying these one-bowl peanut butter & banana protein energy balls.
They’re sweet, they’re salty, they’re full of fibre and packed to the roughly cylindrical rafters with protein, healthy fats and slow release carbs.
No refined sugar, no additives, no ingredients you can’t even spell – just loads ‘n’ loads of bloody good stuff your body will thank you for.