Cinnamon Almond Butter Mini Babka

With a chocolate almond butter option too!

---

Chocolate or Cinnamon Almond Butter Mini Babka

Gluten-Free

Serves 2-4

Ingredients

Dough

• 1 c oat flour

• 2 tsp baking soda

• 2 tbsp coconut sugar (plus more for topping)

• 1/2 tsp cinnamon (optional)

• 3/4 tsp salt

• 1/2 tsp pure vanilla extract

• 1 c Greek yogurt

Filling

• 1/4 c almond butter

• 1-1.5 tbsp maple syrup

• For cinnamon babka: 2 tsp cinnamon

• For chocolate babka: 1 tbsp cocoa + 1 tsp espresso powder

• 1 egg white

Yogurt Icing

• 1/4 Greek yogurt

• 1 tbsp maple syrup

• 2-4 tbsp water to thin

Directions

1. Preheat oven to 375 °F.

2. Combine the oat flour, baking soda, coconut sugar, cinnamon, and salt in a small bowl. Then add the vanilla extract and Greek yogurt and form the mixture into a dough.

3. Roll out the dough to about 1/4 inch thick. It will be sticky, so I recommend covering it with plastic wrap before rolling.

4. In another bowl, combine the almond butter, maple syrup, and cinnamon or cocoa and espresso powder (depending on the flavor of babka you choose to make).

5. Spread the filling in an even layer on top of the dough, making sure to leave a bit of space at one of its ends.

6. Roll the dough into a log (like one you would roll to make cinnamon rolls). Wrap the log in plastic wrap and freeze for about 15 minutes (or until rather firm, not solid).

7. Remove the log from the freezer and cut in half lengthwise. Intertwine the two strips of dough to form a mini babka and place in a lightly greased loaf pan or a parchment-lined baking sheet.

8. Top with egg white and an optional sprinkling of coconut sugar and bake for 22-25 minutes. Allow to cool completely before icing.