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Wholesome Cinnamon Slice


Wholesome Cinnamon Slice

Wholesome Cinnamon Slice

My mum used to love cinnamon flavours when I was a kid, but I never really understood her love of cinnamon rolls, slices and all things cinnamon. Oh how things have changed — now I absolutely adore cinnamon, so I look for lots of delicious and wholesome ways to get it into my baking. This recipe is a great one to cook with kids — they love getting their hands into it. If they don’t love cinnamon that’s okay; just remove the topping and let them pop some honey or butter on top when it comes out of the oven instead.

Makes: 1 loaf, approx. 12 slices

VG

Ingredients

Method

  • 125g spelt flour*
  • 125g wholemeal flour*
  • ½ tsp sea salt
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ⅓ cup coconut sugar
  • 150mL yoghurt
  • 100mL milk

  • Cinnamon Topping:
  • ¼ cup coconut sugar
  • 2 tbsp ground cinnamon
  • 50g softened butter
  • ⅓ cup crushed walnuts
  1. Heat oven to 180°C and line baking tray with greaseproof paper.
  2. Sift both flours into large mixing bowl with sea salt, bicarb, baking powder and coconut sugar and mix.
  3. In separate bowl, whisk together yoghurt and milk.
  4. Add wet ingredients to dry and mix with wooden spoon until it just comes together, then lay onto well-floured surface and knead lightly for a few mins.
  5. If dough feels particularly sticky, add small amounts of flour until it becomes soft and doughy, not sticky.
  6. Roll into log and place onto baking tray. Press down gently across top to allow for cinnamon topping.
  7. For cinnamon topping, whip together sugar, cinnamon and butter and spread over top of dough.
  8. Lightly press walnuts over and place in oven for 20–25 mins.
  9. Allow to cool slightly before slicing and serving.
  10. *You can use both flours or just one if that’s all you have on hand.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.