Cardamom & Cinnamon Mini Loaves

These little loaves are gluten Free, dairy free, cane sugar free and low FODMAP

Serves: 6 (I loaf per serve)


  • 4 Free Range Eggs
  • 2/3 cup of Rice Malt Syrup
  • 4 tbsp of Coconut Oil- melted and cooled
  • 1 tsp Vanila Extract
  • 3/4 cup of Almond Meal
  • 1/4 cup of White Rice Flour
  • 1/2 cup of Brown Rice Flour
  • 2 tsp of GF Baking Powder
  • 5/35th tsp of Stevia Extract (optional for extra sweetness, a 35th tsp is the scoop that comes with stevia extract)
  • Pinch of Salt
  • 1 1/2 tsp of Ground Cinnamon
  • 1/2 tsp of Ground Cardamom
  • Dark Chocolate and Walnuts to top


Preheat the oven to 180 degrees Celsius. Then grease a 6 mini loaf tin (or you can use a muffin tin) well with coconut oil. Start by whisking together the eggs, rice malt syrup, coconut oil and vanilla extract, whisking to combine these ingredients. Once that’s done set the wet ingredients aside and in a seperate bowl mix together all flours, almond meal, baking powder, stevia, salt, cinnamon and cardamom. Add the wet ingredients into the dry ingredients and mix to combine, be sure that you don’t over mix. Pour the mixture into the tin and bake for around 15 minutes or until fully cooked, checking with a skewer. Remove the loaves from the tin as soon as they are out of the oven too cool. Once cooled top with melted chocolate and walnuts.

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