Cinnamon Coffee Cake

Ingredients

2½ cups almond flour

¼ tsp sea salt

½ tsp baking soda

½ cup walnuts, coarsely chopped

½ cup dried currants (optional)

¼ cup canola oil

¼ cup honey--local is best

2 large eggs

2 TBSP ground cinnamon

2 TBSP canola oil

¼ cup honey

½ cup sliced almonds

250 grams almond flour

¼ tsp (1.25 ml) sea salt

½ tsp (2.5 ml) baking soda

58 grams walnuts, coarsely chopped

72 grams dried currants (optional)

60 ml canola oil

60 ml (85 grams) honey--local is best

2 large eggs

2 TBSP (30 ml) ground cinnamon

2 TBSP (30 ml) canola oil

60 ml (85 grams) honey

55 grams sliced almonds

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Dietary Therapies

IBD-AID P3

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 350°F (180°C).
Grease an 8-inch square baking dish with canola oil and dust with almond flour.
To make the cake, combine the almond flour, salt, baking soda, walnuts, and currants in a large bowl.
In a medium bowl, whisk together the canola oil, honey, and eggs.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Spread the batter in the baking dish.
To make the topping, combine the cinnamon, canola oil, honey, and almonds in a bowl.
Sprinkle the topping over the cake batter.
Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 1 hour, then serve.