Makes 9 servings
- ¼ pound of softened sweet butter
- 1 cup of xylitol
- 2 cup of gluten free flour
- 1 tablespoon of baking soda
- 1 tablespoon of baking powder
- ¼ tablespoon of salt
- 1 tablespoon cinnamon
- 2 large eggs
- 2 tablespoons of vanilla extract
- 1 cup of coconut yogurt
Preheat oven to 325oF.
Mix butter and ¾ cup of xylitol until fluffy. Add 1 egg at a time, then add the yogurt and vanilla extract. In a separate bowl, combine gluten-free flour, baking powder, baking powder, baking soda and salt. Add the dry ingredients into the mix until it is smooth.
Spoon half of the batter into a 9” square baking pan. In a small bowl mix the remaining xylitol and cinnamon and sprinkle over the batter. Add the remaining batter and dash some cinnamon and xylitol on top
Bake for 50 min.