【原始饮食】Paleo Snickerdoodle Loaf
Rating
Servings8 - 10servings
Prep Time10minutes
Cook Time60minutes
Submitted BySarah House for Bob's Red Mill
Occasion Brunch, Gift Giving
Dietary Specialty Dairy Free, Gluten Free, Grain Free, Soy Free, Vegetarian
用料
| Bread | |
| Paleo Baking Flour | 3-1/2 cups |
| Organic Coconut Sugar | 3/4 cup |
| ground Cinnamon | 1 Tbsp |
| Baking Soda | 1 tsp |
| Salt | 1/2 tsp |
| Eggs | 3 |
| unsweetened Almond Milk | 1/3 cup |
| melted coconut oil | 1/4 cup |
| Vanilla Extract | 1 tsp |
| Topping | |
| Organic Coconut Sugar | 2 Tbsp |
| ground Cinnamon | 2 tsp |
【原始饮食】Paleo Snickerdoodle Loaf的做法
Preheat oven to 325°F. Oil a 8x4-inch pan and set aside.
In a small bowl, sift together flour, 3/4 cup coconut sugar, 1 tsp ground cinnamon, baking soda, and salt. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
Add the dry mixture to the wet mixture and stir will to combine. Transfer batter to the prepared loaf pan and smooth evenly.
In a small dish, combine 3 Tbps coconut sugar and 1 Tbsp ground cinnamon. Sprinkle over the top of the loaf.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.
Let cool in pan then unmold and serve.
