Raspberry Cinnamon Splodges

January 25, 2014

This post goes out to all the ladies at church who have been the practical support for me over the past so many months. For the meals, the lifts, the conversation, the prayer and the friendship, I am thankful. Here is a dairy free, gluten free, paleo TASTY treat, perfect for morning teas, snacks and filling you up!

Raspberry Cinnamon Splodges


1/4 cup coconut oil
1/4 cup honey
2 cups almond meal
1/4 cup slivered almonds ( or just use more almond meal)
1/4 cup chia seeds
2 tsp cinnamon
1/2 tsp bicarb soda

Handful of raspberries (frozen works).
Extra cinnamon


1. Preheat oven to about 180'C.
2. Food process all of the ingredient except the raspberries and extra cinnamon until combined.
3. Shape tablespoon sized balls of dough and place on tray covered with baking paper.
4. Place a thumbprint on the top of each ball.
5. Push half a raspberry in the thumbprint.
6. Bake until golden... Watch the bases don't burn.
7. Cool on tray. Sprinkle with extra cinnamon. Eat and enjoy. 

Most summer fruit would be good too... Strawberries, peaches, apricots, or blueberries.

Adapted from http://grokgrub.com/2013/06/16/recipe-cinnamon-blueberry-cookies/

Raspberry Cinnamon Splodges

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A photo posted by Kate Eastman (@makeitbakeitfakeit) on