Cinnamon balls are traditionally eaten during Pesach (Passover), the Jewish festival that celebrates the exodus from Egypt back to Israel, including the 10 Plagues and the parting of the Red Sea by Moses. This recipe uses aquafaba instead of egg white to make them vegan.
Ingredients
200ml Aquafaba (I used Oggs but you could use the water from a tin of chickpeas)
400g Ground Almonds
200g Caster Sugar or 100g of Tate & Lyle's Half Spoon
1 tbsp Cinnamon
Icing sugar
Method
Preheat the oven to 160C (fan) or Gas Mark 4
Using an electric whisk, beat the aquafaba until stiff
Mix the dry ingredients together
Gradually mix the beaten aquafaba with the dry ingredients
When fully mixed, take small amounts of the mixture (I use a heaped teaspoon) and roll into balls
Place balls onto a baking tray lined with baking parchment
Bake for 15-20 minutes until the balls are firm
When you take the balls out the oven, roll immediately in sifted icing sugar
Leave to cool
Enjoy!