Cinnamon and apple small cakes are a perfect idea for the cold season.
Cinnamon is the key ingredient for the cold baking season that makes this recipe special. The therapeutic properties of cinnamon were known in the Far East as early as 2700 BC In traditional Chinese medicine it is still used as a digestive remedy to treat colds and menstrual pains. Ancient Greeks and Romans used it as an aphrodisiac remedy. From the cinnamon tree we obtain the powdered cinnamon, the sticks and the essential oil of cinnamon. The first is perfect for flavoring savory or sweet dishes, the sticks are ideal for preparing cinnamon infusions while the essential oil is great to spread at home or to be used as a natural remedy in some situations.
The mashed apples are an excellent eggs replacer (together with bananas). They make the dough soft and compact and give it a natural sweetness. This allows to sweeten with little coconut sugar (coconut sugar has a low glycemic index and is one of the best sweetener).
Cinnamon and apple small cakes are a delicious vegan treat for tea or coffee break.
Cinnamon and apple small cakes: Ingredients
50 ml (2 fl oz) mild extra virgin olive oil (or 75 ml (3 fl oz) organic cold-pressed organic sunflower oil)
3 tbsp raw coconut sugar
1 ripe bananas
3 apples, mashed
Juice of 1 unwaxed lemon
6 chopped walnuts
200 g (7 oz) wholemeal Farro flour, sifted
15 g (½ oz) organic baking powder
1½ tsp cinnamon
Pinch of sea salt
Cinnamon and apple small cakes: Method
- Preheat the oven to 180°C (350°F/Gas 4). Mix the oil with sugar.
- Sprinkle the bananas and apples with lemon juice.
- Add the walnuts, flour, baking powder, cinnamon and sea salt, mixing gently.
- Pour the dough into oiled and floured pound cake mini molds.
- Bake for 25 minutes.