Ironically, I've never been one to crave snickerdoodles, but somehow fell in love with the idea of cinnamon bars. However, for me if there's cinnamon there needs to be raisins, and a richly flavoured base as well to enhance it's natural sweet and spiciness. Taking a cue from my previous blonde goodies and a basic recipe from Inspired Taste, I dialed up the batter with nutty, almost butterscotchy maca powder and chickpea flour, then packed in some raisins along with a glug of Goldschläger for good measure. They are definitely my preferred version of the classic cookie!
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Adapted from Inspired Taste
Makes one 9" pan, 16 pieces
½ cup salted butter, melted
1 ½ tbsp cinnamon
2 tbsp amber honey
¾ cup lightly packed dark brown sugar
1 egg
3 tbsp non-fat Greek yoghurt
1 tbsp vanilla
pinch kosher salt
¾ cup spelt flour
¼ cup chickpea flour
¼ tsp baking powder
2 tbsp maca powder
½ cup sultana raisins, soaked in 3 tbsp Goldschläger (or other cinnamon schnapps)
- Heat oven to 350F and line an 8” square pan with parchment paper.
- Whisk together the butter, cinnamon, honey and brown sugar in a large bowl.
- Add egg, yoghurt, vanilla and salt, blending well.
- Add the flours, baking powder and maca powder, blending to incorporate well.
- Fold in the raisins (along with any leftover boozy liquid).
- Scrape into the pan and smooth the top.
- Bake for 25-28 minutes. Cool completely on a rack before cutting.
Calories: 155.2
Total Fat: 6.3 g
Cholesterol: 27.1 mg
Sodium: 52.8 mg
Total Carbs: 26.5 g
Dietary Fiber: 1.4 g
Protein: 2.3 g
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