• Mackenzie Martin

Healthy, Gluten Free Snickerdoodle Bread

All.things.cinnamon.please!


Cinnamon is one of my favorite ingredients EVER. It's such a flavor enhancer, and if you grew up loving cinnamon-sugar toast, this ones for you!

...an adult spin on cinnamon-sugar toast, if you will.


You can enjoy this bread any time of the day...as breakfast, a sweet-tooth satisfying snack or an after-dinner dessert!


GF Snickerdoodle Bread:

Ingredients:

· 2 cups almond flour (can sub oat flour)

· 2 tsp baking soda

· 2 eggs (or chia egg for #vegan option)

· ¼ cup unsweetened applesauce

· ¼ cup unsweetened plant based milk (I used almond milk)

· ¼ cup sugar free maple syrup

· 1 tsp cinnamon

Topping ingredients:

· 2 tbsp unsweetened applesauce

· 1 tbsp truvia (or sugar substitute of choice)

· ½ tsp cinnamon

· 2 tbsp sugar free maple syrup


Instructions:

  1. Preheat oven to 350 degrees F and set aside a greased or parchment lined bread loaf pan.

  2. Whisk together the chia eggs, applesauce, milk, and maple syrup until smooth.

  3. Stir in the flour, baking soda, and cinnamon until smooth and fully combined.

  4. In a small bowl, mix the topping ingredients together.

  5. Transfer half of the bread batter to the loaf pan, then add half of the topping mixture and evenly spread it out onto the batter.

  6. Add the remaining batter and smooth out for an even surface. Evenly top with the remaining topping mixture.

  7. Bake in the oven for 30 minutes, or until you can stick a toothpick or fork in the center and it comes out clean.

  8. Let cool & enjoy!

Notes:

*optional*: Once you slice the bread and it’s cooled, mix together another tbsp of the syrup, ½ tbsp truvia (or other sugar substitute) & ¼ tsp cinnamon. Drizzle onto of each slice for even more yumminess!

*Store leftovers in an airtight container for up to 4 days at room temperature.

xo Mackenzie

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© 2019 by Mackenzie Martin. ALL RIGHTS RESERVED