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Listed in: Dessert / Cakes
Cooking oil spray
1 1/2 cups (188 g) unbleached flour
1/2 cup (100 g) xylitol (or sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (45 g) plain low-fat Greek yogurt
1/2 cup (120 ml) milk (low-fat cow’s, or unsweetened vanilla soy or almond milk)
1/3 cup (80 ml) almond oil
1 teaspoon vanilla extract
1 cup (110 g) toasted slivered almonds
1 1/2 teaspoons (3.5 g) cinnamon
1/3 cup (65 g) sugar
2 tablespoons (28 g) butter, softened
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray an 8 × 8-inch (20 × 20-cm) baking dish with oil and set aside.
In a large bowl, whisk together the flour, xylitol, baking powder, baking soda, and salt. In a medium bowl, whisk together the yogurt, milk, oil, and vanilla. In a small bowl, mix together the almonds, cinnamon, and sugar.
Work the butter into the flour mixture until combined and crumbly. Add the wet ingredients to the flour mixture and stir until just combined. Spoon into the prepared baking pan and top with the nut mixture in an even layer. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
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