Cinnamon Coffee Cake

• 2 ½ cups almond flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• ½ cup walnuts, coarsely chopped
• ½ cup dried currants (optional)
• ¼ cup grapeseed oil
• ¼ cup honey
• 2 large eggs
• 2 tablespoons ground cinnamon
• 2 tablespoons grapeseed oil
• ¼ cup honey
• ½ cup sliced almonds

• Preheat oven to 350 degrees. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
• To make the cake, combine the almond flour, salt, baking soda, walnuts, and currants in a large bowl. In a medium bowl, whisk together the grapeseed oil, honey, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
• Spread the batter in the baking dish
• To make the topping, combine the cinnamon, grapeseed oil, honey, and almonds in a bowl. Sprinkle the topping over the cake batter.
• Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.

Makes 12 slices