Triple Cinnamon Cake Bars

Man oh man, when I say these are one of my favourite paleo bars I've baked, ya girl is not kidding! The soft cakey middle topped with a crunchy cinnamon sugar top layer has my mouth watering. Its like cinnamon toast crunch but in a cake, also its paleo!!

These bars are easy to make and are paleo, GF, Dairy free and guilt free.

Recipe inspired by paleorunningmomma

If you've ever walked by a Cinnabon stand in the mall, you know that enticing smell that comes from it, well, these smell better. I left them in my fridge and in 2 days they were all gone, so obviously I had to make a second batch.

Triple Cinnamon Cake Bars

Prep Time: 15 min Cook Time : 30 min Total Time: 45 min Servings: 12

INGREDIENTS

for the cinnamon sugar

1. 4 tbsp coconut sugar

2. 2 tsp cinnamon

for the crunchy cinnamon top layer

1. 1/2 cup almond flour

2. 1/3 cup coconut sugar

3. pinch of sea salt

4. 1/4 cup coconut oil, solid, broken into pieces

for the cinnamon cake

1. 3 large eggs

2. 1/4 cup coconut milk

3. 1 tbsp lemon juice

4. 1/4 cup melted organic coconut oil

5. 3/4 cup coconut sugar

6. 2 tsp pure vanilla extract

7. 2 cups blanched almond flour

8. 1/4 cup tapioca flour

9. 1/2 tsp baking soda

10. Pinch of salt

11. 1 tsp cinnamon

12. 1 tsp apple pie spice

INSTRUCTIONS

for the cinnamon sugar

1. Combine cinnamon and coconut sugar in a small bowl and set aside

for the crunchy cinnamon top layer

1. In a medium sized bowl, mix together all cinnamon top layer ingredients until a thick crumb texture forms, set aside

for the cinnamon cake

1. Preheat oven to 350° F and line an square cake pan with parchment paper

2. In a large bowl, mix together wet ingredients ( eggs, coconut milk, lemon juice, coconut oil, vanilla

3. Whisk in coconut sugar into wet ingredients and mix until VERY smooth

4. In separate bowl, combine almond flour, tapioca flour, baking soda, salt, cinnamon and apple spice

5. Stir dry mixture into wet, using a spatula

6. Once fully combined, transfer half of the cake mixture into the baking pan then sprinkle half of cinnamon sugar mixture over batter

7. Transfer the remaining half of batter, then sprinkle with the rest of the cinnamon sugar mixture

8. Sprinkle the the crunchy cinnamon top layer mixture over the cake

9. Bake in oven fro 25- 30 minutes, or until knife is inserted in cake and comes out clean

10. Cool in pan for about 20 minutes, then place in fridge

11. Cut into 9-12 squares

NOTES

1. All nutritional factors will vary based off of ingredients used. Can be stored in fridge up to a week or in freezer for 2+ months

NUTRIONAL FACTORS

serving size: 1 bar

calories: 328 cal fat: 20.4 g carbohydrates: 32.5g fibre: 2.5g protein: 5.8g