Cinnamon Swirl Mini Loaves
I still love to bake. And despite my paleo lifestyle and commitment to live with less sugar, I still love something fresh from the oven. So comforting! Relaxing with a warm beverage and a pastry is one of my favorite weekend things to do. So, over the past several years I’ve been challenged to create recipes with grain-free flours, little to no sweetener, or perhaps a little maple syrup, dates, molasses or honey. Believe it or not, these flavorings are nutritious and low glycemic. And the finished product reminds me of simpler recipes, where sugar wasn’t the predominant flavor, rather, the fruit, nuts, chocolates and spices. And I prefer not to use monk fruit or other sweeteners created in a laboratory, although for some recipes, like frostings, they do work well.
Incorporating whipped egg whites into the batter gives it lift and a nice crumb. So they’re not as heavy as other gluten and grain-free pastries. If you give this a try, be sure to share your results with me on Instagram or Facebook! Or DM me with questions. I’m happy to help!
Cinnamon Swirl Mini Loaves
Ingredients
- 1 3/4 cup almond flour
- 1 1/4 cup tapioca flour
- 1/2 cup golden flaxseed meal
- 1/4 cup coconut sugar
- 1 Tablespoon cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or pink Himalayan salt
- 2 large eggs
- 3 egg whites, keep in a separate bowl or bowl of a stand mixer
- 1/2 cup almond or coconut milk
- 2 teaspoons apple cider vinegar
- 1/4 cup ghee
- 1 teaspoon vanilla extract
- 1/2 cup raw walnuts, chopped, reserve for tops
- 1/4 cup coconut butter or vegetable shortening, room temperature
- 1/4 cup pure maple syrup
- 2 teaspoons cinnamon
Method
- Preheat oven to 350º F.
- Prepare 4 mini loaf pans by spraying with avocado oil spray or ghee spray, or brushing with coconut oil or ghee. Line bottoms with small piece of parchment paper. Set aside on a sheet pan large enough to accommodate the mini pans.
- You may also make these as muffins. Prepare muffin tins with spray or paper cups.
- Make the Cinnamon Swirl Schmear by combining all of the ingredients. Mix until the fat has incorporated with the other ingredients. No need to melt. If it separates a little, simply re-mix it before adding to the loaves.
- Combine the almond flour, tapioca flour, flaxseed meal, coconut sugar, cinnamon, baking soda, cream of tartar (or baking powder, if substituting) and salt in a bowl. Whisk with a wire whisk to combine and remove lumps.
- In a separate mixing bowl, combine the whole eggs, coconut or almond milk, apple cider vinegar, ghee and vanilla extract.
- In the bowl of a stand mixer or a separate bowl if using a hand mixer, add the egg whites, making sure not to allow any of the yolk to enter the bowl. Be sure the bowl is clean and completely dry and does not have any residue from oil or fat.
- Mix all of the wet ingredients together and add to the dry. Fold together to combine just until the dry is completely incorporated and wet, do not overmix.
- Beat the egg whites until they achieve stiff but not dry peaks.
- Fold one third of the egg whites into the cake batter to loosen, then gently fold in the other two thirds, being careful to not over mix. It's okay to see a few small white lumps of egg white in the batter.
- Fill loaf pans (or muffin tins) one third with batter. Add 1 tablespoon of the schmear and swirl it into the batter with a skewer or toothpick. Top with remaining batter.
- Sprinkle chopped walnuts over the tops. Bake for 20 to 30 minutes, rotating halfway through cooking. Tops will spring back when gently pressed.
- Remove from pans and allow to cool.
Pro Tip:
I use cream of tartar and baking soda as a grain-free baking powder replacement. You may substitute 1-1/2 teaspoons grain-free baking powder for the cream of tartar and baking soda.
