Not only is this a 'cosy' loaf, but the taste brings back huge childhood memories of those dutch cinnamon biscuits. I'm not sure if anyone will know the ones I mean, but every Christmas my stepdad would be given a packet of them by a patient, and so they became synonymous with the 'taste of the holiday season'. This loaf tastes just like them, especially when eaten lightly toasted with a smear of butter melted into it! Yum! (or maybe a wee touch of coconut oil melted on top if you can't do dairy, or a dollop of your favourite spread..walnut butter would be divine!).
This gorgeous light, fluffy loaf is so simple to prepare, and is full of nutrients. Cinnamon is truly one of the wonderfoods - it is great for your heart, and it reduces the spike effect on your blood sugars after eating, especially if you eat it with carbohydrates. Mother nature really does know what works for us huh? I mean, banana and cinnamon, or pumpkin and cinnamon are such fantastic combinations and they are meant to be together...wonderful complex carbohydrates, paired with cinnamon to improve the impact on our bodies. Perfect!
The loaf is free of gluten, grains, dairy, soy, and refined sugar, and sweetened simply with a small amount of banana. You can choose to add a bit of honey if you prefer a sweeter taste, or you can leave it as is which gives you the option to maybe dollop on a little honey or jam to eat it with.
Cinnamon Nut Butter LoafGluten-free, grain-free, dairy-free, soy-free, free of refined sugar
1 cup almond butter (or your choice of nut butter)
2 tbsp chia seeds (optional)
1 ripe banana
1/2 medium kumara (about 1/4 cup), or you can use pumpkin
3 tbsp ground cinnamon
1 tbsp vanilla extract
1/2 tsp nutmeg
1 tsp apple cider vinegar
1/2 tsp baking soda
Optional: 2 tbsp honey or maple syrup or sweetener of your choice
1. Preheat oven to 170C. Line a loaf tin with baking paper
2. In a blender combine the nut butter, banana, kumara, eggs, vanilla, and apple cider vinegar (and sweetener if using). Blend until well combined and smooth.
3. Add the chia seeds, cinnamon, nutmeg, and baking soda. Pulse to combine
4. Pour the mixture in to the lined baking tin.
5. Bake for about 20 minutes or until golden brown and spongy to the touch