Cinnamon Swirl Bread

My time spent in the kitchen is very relaxing for me. I enjoy crafting new recipes for the benefit of meal preparation, healthy alternative and to share with my friends and followers!

Along with my own kitchen creations, I love recreating recipes I see elsewhere with a healthier twist!

With a few simple ingredients from Organic Gemini, Bob’s Red Mill, and Sunfood Superfoods, my cinnamon swirl bread will be the talk of your next dinner party or brunch gathering!

Kate Eats Clean’s Cinnamon Swirl Bread

1 cup Sunfood superfood homemade almond flour
1 cup Organic Gemini tiger nut flour
(Add nuts in blender separately and blend
until it is an even, light consistency.)
1 tbl coconut oil
1 tsp cinnamon
1/2 cup unsweetened almond milk

Add to bowl and combined ingredients until smooth.
Set aside.

Cinnamon Swirl:
1 tsp cinnamon
1 tbl coconut oil
1 cup dates

Add chopped dates, cinnamon and coconut oil to skillet.
Warm until ingredients are melted and combined.
Allow to cool and add to food processor and blend until even.
Set aside.

2 tsp coconut sugar
1 tsp Bob’s Red Mill arrowroot powder
dash of unsweetened almond milk

Add coconut sugar or organic came sugar into a blender to finely blend.
Add Bob’s Red Mill arrowroot powder and unsweetened coconut milk until it is of desired consistency.
Add a dash of vanilla extract if desired.
Set aside.

Add loaf ingredients to coconut-oiled pan of choice.
(I preferred a loaf pan to freeze and had breakfast slices!)
Bake at 350°F, until a firm and golden brown on top.
Allow to cool and top with cinnamon swirl and icing.

Serve when warm or freeze for breakfast or a snack when on-the-go!

With the subtle taste of almonds and tiger nuts, the cinnamon swirl and icing toppings make for a perfect pairing to create a sweet and savory finish or start to your favorite meal!

Don’t forget to find & follow Kate Eats Clean on the web!


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