Hands up cinnamon lovers! This is a quick and easy, dairy free, ‘refined sugar free’ (although I hate that term) little bake that can be thrown together for a quick dessert. Perfect for a pudding after a family meal, without them knowing it’s a little healthier.
It’s sweet, but not super sweet, so lends itself well to being smothered in ice cream or toffee sauce. If still keeping in line with the healthier options, there are so many healthier/lighter ice creams that have come on the market this year! Which I think is awesome in some ways, but I’m not altogether sure I agree with the encouragement of being ‘allowed’ to eat an entire pint of ice cream just because it’s only 300 something calories. Is that just me? I mean it’s brilliant marketing – you buy it with the intention of eating a whole pint in one sitting, therefore you’re going to be buying those things a hell of a lot more frequently than you would, say, a regular tub of Ben and Jerry’s. And at £5 a pop, we’re lining their pockets so much they’ll have to buy those trousers with a million and one pockets just to house it all.
The lower calorie ice cream product and idea itself is amazing, especially if you want some ice cream but are also trying to perhaps lose a little weight, prevent gaining any weight, watching your sugar intake, other health reasons etc. But personally I think the concept of eating a whole pint in one go goes against teaching or learning portion control, but encourages eating for the sake of it, something I think the majority of people struggle to control as it is (myself most definitely included). Eating a whole tub of ice cream just because it’s only 300 calories, and because you can? I’m not 100% sure I agree with that. Whereas Oppo ice cream markets it as ‘per scoop’ as opposed to ‘per tub’ – with mindful eating in mind, I think that’s a much more ‘balanced’ approach to take.
Yes I am nit picking, most definitely. Just my thoughts. The ice creams themselves are actually really good to be fair, lighter in texture and not quite as creamy, but still insanely good. Especially given their minimal calorie content. I still buy them, but only when they’re on offer because, £5 a tub?! Almost daylight robbery, no? You can get 2 Ben and Jerry’s for that when it’s on offer 😉
Back to the cake – it’s light and fluffy with a delicate crumb, and everything I didn’t expect it to come out as. I was actually aiming for a blondie version of a brownie, so gooey and dense. But it came out as a cake instead – probably one of the best baking errors I’ve made to date! Top with ice cream or sauce as you wish!
- 45g wholemeal flour
- 20g ground almonds
- 2 tsp ground cinnamon
- 1/4 tsp baking powder
- 15g coconut oil
- 45g almond butter
- 1 egg
- 15g agave nectar
- 45g coconut sugar
- 65g eating apple, grated
- Preheat the oven to 180C. Line a small baking dish with baking paper. I used this 18cm, 0.6L dish.
- In a medium sized bowl, combine the flour, ground almonds, cinnamon and baking powder. In a jug or small bowl, melt the coconut oil, stir in the almond butter followed by beating in the egg and agave. Stir in the coconut sugar. Add this mixture to the flour and almonds and stir until fully incorporated. Fold in the grated apple. It should be a thick, cake batter.
- Scrape the batter into the prepared baking dish, spread around and level off. Bake for 20-25 minutes or until a skewer comes out clean. Serve hot or allow to cool in the dish.