Cinnamon Flop Recipe | Nutritional Therapy for IBD

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Recipes

Cinnamon Flop

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Cook:

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Ingredients

¼ cup soft butter

½ cup honey

1 egg

1 cup almond/pecan flour (I use one-half cup of each)

½ cup SCD yogurt

½ cup chopped pecans

cinnamon to taste

1 tsp baking soda

¼ tsp salt

honey to taste

56 grams soft butter

118 ml honey

1 egg

200 grams almond/pecan flour (I use 100 grams of each)

118 ml SCD yogurt

55 grams chopped pecans

cinnamon to taste

1 tsp (5 ml) baking soda

¼ tsp (1.25 ml) salt

honey to taste

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Vegetarian

Soy Free

Meal Type

Desserts

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat oven to 350°F (180°C).
Blend butter, honey, and egg.
Separately mix together almond flour, pecan flour, baking soda, and salt. Set aside.
Alternately add the yogurt and then the flour mixture to the egg-honey mixture, mixing as you go.
Pour into a 9x9-inch (23x23-cm) pan
Top with pecans and cinnamon.
Drizzle honey on top.
Bake at 350°F (180°C) for approximately 30 minutes. Enjoy!!