Cinnamon swirl bread is coming soon in the UK!

Cinnamon swirl is one of my favourite breads.

I’ve made it with all sorts of ingredients including flour, oats and a little coconut oil.

If you like the taste of this, you should be able to make this recipe with all the ingredients you need.

This recipe will require a minimum of 5 ingredients and will be very tasty and easy to make.

I think I can guarantee you will like it!

1 large (25.5cm) loaf of cinnamon bread, cut into small pieces, 1/2 cup (150ml) coconut oil, 2 teaspoons (15ml) salt, 1 tablespoon (10ml) brown sugar, 1 teaspoon (15g) cinnamon, 2 cups (400ml) whole wheat flour (or any bread flour) or any other flour of your choice (see notes for more information) For the filling: 1 cup (240ml) heavy cream, room temperature, 1 egg white, 1 cup sugar, 2 tablespoons (40g) honey, 1 (14g) pinch of salt, 4 teaspoons (100ml) vanilla extract, 2 (1g) teaspoons (3ml) cinnamon (optional) 1 cup chopped fresh basil (optional), 1 tablespoon grated parmesan cheese, 2 egg yolks, 2 teaspoon baking powder, 1 large egg, 1 Tablespoon (50ml) butter, 1 tsp (3g) baking soda, 1 small (20g) dried basil leaf For the topping: 2 tablespoons butter, 2 eggs, 1 can (15oz) tomato sauce, salt and pepper, to taste, toasted coconut, grated Parmesan cheese, optional chopped basil leaves Instructions For the bread: Preheat the oven to 180°C (Gas Mark 4) and grease a loaf tin or loaf pan with non-stick spray or line it with baking parchment.

Melt the coconut oil in a saucepan over medium heat.

Add the flour, salt, brown sugar and cinnamon and cook for a minute or two, until the sugar is dissolved.

Add a splash of water if the batter starts to stick to the bottom of the pan.

Stir the mixture constantly until it’s thoroughly combined and it’s smooth.

(I like to stir the batter on a low heat until it starts to become slightly runny, but it’s up to you whether this works better for you.)

Add the eggs one at a time, mixing them constantly until they start to form stiff peaks.

Mix in the cream and the egg white and stir for another minute or so.

Add in the sugar and salt and continue to mix for about two minutes.

Add one egg at a, break up the mixture and fold in the coconut milk and mix well.

Make sure you don’t overmix the batter or it will be hard to work with.

Pour the batter into the loaf tin, using a knife or spoon to gently press it down, so that it doesn’t stick to your loaf pan.

Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and let cool.

To make the filling and topping: Whisk the flour and salt in a bowl until combined.

Add all the egg yolk and mix for a few seconds.

Slowly add the coconut cream and mix on low for a couple of minutes until you get a soft batter.

Pour in the oil and the baking powder and mix with a fork until it begins to become a paste.

Slowly pour the egg mixture into the batter and mix until you have a nice thick paste.

Divide the batter among the loaf pans.

Bake the cinnamon swirl loaf for 15-20 minutes until the loaf is golden brown.

For the toppings: To make a topping, whisk the egg whites with the butter and sugar until combined and a pale yellow colour forms.

Add some grated cheese to the batter, stir in the basil leaves and a pinch of basil and sprinkle on the bread.


Nutrition Facts Cinnamon swirl Bread (Low Carb) Amount Per Serving (2 loaves) Calories 280 Calories from Fat 60 % Daily Value* Total Fat 7g 9% Sodium 722mg 26% Potassium 1099mg 25% Total Carbohydrates 31g 11% Dietary Fiber 1g 4% Sugars 8g Protein 11g 20% Vitamin A 15.4% Vitamin C 1.5% Calcium 6.1% Iron 1.1* * Percent Daily Values are based on a 2000 calorie diet.