Cinnamon Cake

Ingredients for Cake

2 1/2 cups Blanched almond flour

1/4 tsp Seaweed salt

1/2 tsp Baking soda

1/2 cup Chopped walnuts

1/2 cup Sultanas

1/2 cup Coconut Oil

1/4 cup Maleo

2 large eggs

Ingredients for Topping

2 tbsp Changing Habits Ceylon Cinnamon

2 tbsp Coconut Oil

1/4 cup Maleo

1/4 cup Chopped walnuts

** How to make maleo – 2 cups of Changing Habits Rapadura Sugar and 1 cup of filtered water, warmed and stirred to dissolve granules place in glass jar and place in fridge. Use in place of rice syrup, glucose syrup or agave syrup.

Preheat oven to 180

Grease an 8”square baking dish and dust with almond flour

Combine almond meal, salt, baking soda, walnuts and sultanas in large bowl

In medium bowl, mix together melted coconut oil, maleo and eggs

Combine wet and dry ingredients and spread in baking dish

Method for Topping

Combine cinnamon, melted coconut oil, maleo and walnuts in bowl. Sprinkle over cake.

Bake 25 mins or until toothpick comes out clean. Let cake cool in pan for 1 hour before serving.

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Cinnamon Cake