One for grown ups this week!
Despite what the name suggests, there's no caffeine in this cake, just delicious nutty cinnamon swirls.
Perfect along side your coffee or tea, this cake can also be made without the topping for a simple snack, but in my opinion needs the extra layer for depth of flavour.
Time make: 15 mins
Time bake: 25 mins
1. Preheat oven to 180 degrees and line a 20x20cm slice pan with baking paper.
2. Place all base ingredients into the food processor of blender (in the order listed) and blend until combined.
3. Spoon batter into the prepared tin and press down evenly (the coconut flour will make the batter very thick).
4. Rinse your food processor then place nuts and remaining topping ingredients in processor and blitz until nuts are finely chopped.
5. Spoon topping over the base evenly, then with a knife, swirl the topping into the base slightly (so when you cut your cake you will see the topping spread into the base internally).
6. Bake for 33-35 minutes until topping is golden brown.
Let the cake rest in the pan for 30 mins, then cut and serve.
Best eaten the day it's made, but will keep for 2 days in a cool pantry.
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Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.
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As you can see, my chocolate coating skills leave a lot to be desired, and I've since had recommended to insert a toothpick and roll the bite in the chocolate to get an even coverage all around. Try that and let me know how you go.
Is there anything better than cookies and cream? Maybe chocolate cookies and cream!
I was feeling creative and this slice just kind of came into being, but I'm not sorry because it really works! This raw decadent slice is smooth and creamy with a delightful crunch from the cacao nibs.