My mum used to love cinnamon flavours when I was a kid, but I never really understood her love of cinnamon rolls, slices and all things cinnamon. Oh how things have changed — now I absolutely adore cinnamon, so I look for lots of delicious and wholesome ways to get it into my baking. This recipe is a great one to cook with kids — they love getting their hands into it. If they don’t love cinnamon that’s okay; just remove the topping and let them pop some honey or butter on top when it comes out of the oven instead.
Makes: 1 loaf, approx. 12 slices
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 125g spelt flour*
- 125g wholemeal flour*
- ½ tsp sea salt
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ⅓ cup coconut sugar
- 150mL yoghurt
- 100mL milk
-
- Cinnamon Topping:
- ¼ cup coconut sugar
- 2 tbsp ground cinnamon
- 50g softened butter
- ⅓ cup crushed walnuts
Method
- Heat oven to 180°C and line baking tray with greaseproof paper.
- Sift both flours into large mixing bowl with sea salt, bicarb, baking powder and coconut sugar and mix.
- In separate bowl, whisk together yoghurt and milk.
- Add wet ingredients to dry and mix with wooden spoon until it just comes together, then lay onto well-floured surface and knead lightly for a few mins.
- If dough feels particularly sticky, add small amounts of flour until it becomes soft and doughy, not sticky.
- Roll into log and place onto baking tray. Press down gently across top to allow for cinnamon topping.
- For cinnamon topping, whip together sugar, cinnamon and butter and spread over top of dough.
- Lightly press walnuts over and place in oven for 20–25 mins.
- Allow to cool slightly before slicing and serving.
- *You can use both flours or just one if that’s all you have on hand.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
