Cinnamon Flop
Prep:
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Cook:
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Ingredients
¼ cup soft butter
½ cup honey
1 egg
1 cup almond/pecan flour (I use one-half cup of each)
½ cup SCD yogurt
½ cup chopped pecans
cinnamon to taste
1 tsp baking soda
¼ tsp salt
honey to taste
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56 grams soft butter
118 ml honey
1 egg
200 grams almond/pecan flour (I use 100 grams of each)
118 ml SCD yogurt
55 grams chopped pecans
cinnamon to taste
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
honey to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- Blend butter, honey, and egg.
- Separately mix together almond flour, pecan flour, baking soda, and salt. Set aside.
- Alternately add the yogurt and then the flour mixture to the egg-honey mixture, mixing as you go.
- Pour into a 9x9-inch (23x23-cm) pan
- Top with pecans and cinnamon.
- Drizzle honey on top.
- Bake at 350°F (180°C) for approximately 30 minutes. Enjoy!!
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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