Servings: 12 slices
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 cup arrowroot starch
- 1 tsp baking powder (aluminum/corn-free)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
Wet Ingredients
- 3 eggs
- 1/2 cup maple syrip
- 2 tsp vanilla extract
- 1/4 cup extra virgin olive oil
For the Cinnamon Swirl
- 1/4 cup coconut oil
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 2 tbsp cinnamon
Instructions
- Preheat oven to 350F. Grease a loaf pan with coconut oil and line it with a strip of parchment paper long enough to create “handles” on the ends for easy lifting. Set aside.
- In a large bowl, add the dry ingredients (almond flour, arrowroot starch, baking powder, cinnamon, nutmeg and salt) and mix until well combined.
- Add remaining wet ingredients (eggs, maple syrup, vanilla and olive oil) to the dry ingredients. Mix again until well combined. Set aside.
- In another bowl, combine all the ingredients for the cinnamon swirl.
- Pour ⅓ of the batter into the loaf pan then dollop ⅓ of the cinnamon mixture. Use a knife to gently swirl the cinnamon mixture into the loaf batter. Repeat the layering until all batter and cinnamon mixture has been used.
- Place in the oven and bake for 45-50 minutes or until toothpick inserted comes out clean. If the loaf begins to brown too quickly cover and place back in the oven.
- Once cooked, remove from oven and let cool before removing from the pan and slicing.
- Wrap any uneaten portions and store at room temperature for 2-3 days (it will become dense the longer it's out).