Literally the quickest way to cinnabon heaven we know of and with a whole lot less guilt. Have this for breakfast and love life!
I do love Cinnabon...if you are not with me on that, move on, as you were!
I have a great recipe for the real deal in For Food’s Sake. The whole she-bang. With bread dough and everything. But when you are in a hurry and off wheat, this is your go to. Get all of the flavour with none of the waiting. Thanks...love that doterra Cinnamon Bark oil, but if you do not have that laying around, then just sub in some ground cinnamon.
Go, enjoy, then hashtag me on your Instagram pics with #cookingwithtenina.
YUM.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams banana, frozen, in pieces
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 3 Drops doTERRA Oils cinnamon bark oil BUY
- 50 Grams pecans
- 200 Grams milk of choice
- 100 Grams yoghurt
- 30 Grams maple syrup
- 30 Grams rolled oats
- Ice to taste
Do
- 1
Place all ingredients into Thermomix bowl and blend 2 min/speed 10. Serve!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
