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Cinnamon Roll Cookie Cake

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Cinnamon Roll Cookie Cake

Cinnamon Swirl Paste
140g of dates soaked in 1/2 cup milk of choice over night
Blend this in with 2 tsp cinnamon and 1 tsp vanilla in a food processor until smooth


2 cans beans drained and rinsed (Garbanzo for more of a crumb or white for more of a gooy texture)
100g of instant oats
2 tbsp cinnamon
160g sugar of choice (I used xylitol but white or coconut sugar will work)
1/2 tsp salt
1/2 tsp baking soda
45g of coconut oil
60g mashed banana
3tsp vanilla extract
1. Preheat Oven to 350F
2. In a Food Processor blend all cake ingredients until smooth until smooth (Might have to add a few tbsp of milk of choice) and pour into a 10" Spring form pan
3. Load the Swirl Paste into a icing tube or use a baggy with the corner cut off and stick it into the cake batter almost to the bottom and apply your swirl
4. Bake for 32-38 mins then let set 10 mins.


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