I may or may not be guilty of extreme tardiness regarding this site! Sorry for my lack of posts, but after our recent (amazing, beautiful, and relaxing) holiday to Cuba, I got too caught up in the busy-ness of life to post my recent kitchen experiments.
How can I be on my game with a week spent like this?
But I’m back to reality, and have a lovely new snack to share 🙂
Cause as busy as life gets….we all need some good food to see us through!
I’ve made this a couple of times to get it just right. Using mini loaf pans makes it easier to freeze single loaves, and I keep a loaf in the fridge to keep it from spoiling. Just cut off a piece, heat it up, and it tastes fresh made all over again.
Bob’s Red Mill Gluten Free All Purpose Baking Flour
Regular all purpose would work, but I had this in the pantry and was curious about it’s taste. It was a great substitution and also gives you the option for a gluten free snack.
So I guess it’s time you actually got the recipe, right? Say no more, read on and give it a shot!
Cinnamon Swirl Loaves
Yield: 4 mini loaves
2 Cups All Purpose Flour
3 TB Almond Flour
1 TB Baking Powder
1 tsp Baking Soda
1/2 Cup Stevia
1/2 Cup Plain Greek Yogurt
3/4 Cup Milk (I chose unsweetened almond)
2 TB Agave
2 tsp Vanilla Extract
For the Cinnamon Swirl:
2 TB Stevia (or sugar)
2 tsp Cinnamon
1.5 TB Water
Preheat oven to 350
Line mini loaf pans with parchment paper.
Combine all dry ingredients in large bowl and mix well.
Mix yogurt, milk, egg, agave and vanilla, and add to dry ingredients.
Divide the batter equally between the loaf pans, and mix the “swirl.”
Add cinnamon mixture to each loaf, using a knife to mix into the batter slightly.
Bake 20-25 minutes, or until a toothpick inserted comes out clean.
Let cool 5 minutes, remove from pans, and remove the parchment.
It should comes as no surprise that I suggest eating this warm and topped with nut butter!
Absolutely delicious! I hope you enjoy 🙂