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Wholesome cinnamon slice

My mum used to love cinnamon flavours when I was a kid, but I was never really that into them so couldn’t understand her love of cinnamon rolls, slices, all things cinnamon. Oh how things have changed – now I absolutely adore cinnamon, so look for lots of delicious and wholesome ways to get it into our baking now.

+ helps to regulate blood sugar levels and improve insulin sensitivity
+ rich in cell protective antioxidants
+ contains anti-microbial and anti-fungal effects
+ is a natural sweetener which can be used diversely whether you desire a full cinnamon flavour effect or simply a slight sweetening to your dish / drink
Enjoy culinary uses of cinnamon in:
+ Smoothies, frozen bowls and nice-cream
+ Curries, tagines
+ Baking – cookies, slices (raw and cooked!), muffins breads etc
+ Warming drinks – cinnamon orange tea, chai, etc
+ Toast with smashed banana – delicious.

This recipe is a great one to cook with kids, they love getting their hands into it. If they’re not that into cinnamon either that’s a-ok, just remove the topping and let them pop some honey or butter on top when it comes out of the oven instead. Remember not to give up on flavours with kids – expose over time, they generally tend to come around to it.



Makes 1 loaf, approximately 12 slices

125g spelt flour*

125g wholemeal flour*

1/2 teaspoon sea salt

1/2 teaspoon bicarbonate soda

1/2 teaspoon baking powder

1/3 cup coconut sugar

150ml yoghurt

100ml milk

Cinnamon topping:

1/4 cup coconut sugar

2 tablespoons ground cinnamon

50g softened butter

1/3 cup crushed walnuts

Heat oven to 180C and line a baking  tray with greaseproof paper. Sift both flours into a large mixing bowl with sea salt, bicarbonate soda, baking powder and coconut sugar and mix. In a separate bowl whisk together yoghurt and milk. Add the wet ingredients to dry and mix with a wooden spoon to help it come together, then lay onto a well floured surface and knead with your hands for just a few minutes. If the dough feels particularly sticky for any reason, just add small amounts of flour until it becomes soft and doughy, not sticky. Roll into a log and place onto the baking tray then press down gently across the top so you can add the cinnamon filling. Whip together the ingredients for the cinnamon filling, except the walnuts and spread over the top of the dough. Lightly press the walnuts over and place in oven to cook for 20 – 25 minutes. Allow to cool slightly before slicing and serving.

*You can use both flours or just one if that’s all on hand.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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