It’s here! Moist, sliceable, whips up quickly and easily, raisin bread with Paleo-approved ingredients (no wheat, corn, rice, rye, barley, oats, non-dairy) and incredibly good. I made this Paleo raisin bread grain free loaf several times for guests and, well, me, of course. I baked this bread loaf so many times I didn’t have time to publish my recipe for two whole weeks (to the chagrin of my nutrition clients who have done a wonderful job reminding me).
First I made the Paleo raisin bread loaf without the nut topping and instead sprinkled coconut sugar and cinnamon over to make a super nice, sliceable loaf. Then… I worked out exactly how to do the cinnamon swirl and decided to dress it up with a sliced almond topping. It really does need to cool some before slicing the loaf; but we weren’t waiting. Gosh I could hardly get my guests to hold off while I photographed. To all my wonderful clients… I bring you Paleo Raisin Bread–Grain Free. I think this will be right up there with Sunshine Carrot Muffins on the favorites list. Enjoy!
Makes 1 loaf
Preheat the oven to 350o; line a loaf pan with parchment paper then lightly oil
In a large mixing bowl, mix together dry ingredients reserving 2 Tablespoons of coconut sugar and 1 Tablespoon cinnamon:
1¾ cups superfine, blanched, almond flour
1¼ cups tapioca flour
½ cup golden flaxseed meal
¼ cup plus 2 Tablespoons coconut sugar (doesn’t create an inflammatory cascade like cane, corn, and agave sweeteners)
2 Tablespoons cinnamon
¼ teaspoon sea salt
1½ teaspoon baking powder
½ teaspoon baking soda
In a small bowl, mix together the reserved 2 Tablespoons of coconut sugar and 1 Tablespoon cinnamon
Mix together all the wet ingredients:
5 large eggs from pastured hens, beaten
½ cup unsweetened almond milk or try this hazelnut milk (just 2 ingredients in either: nuts, water yay!)
3 Tablespoons melted butter from pastured cows
1 teaspoon vanilla
Add ½ cup raisins to the batter reserving ¼ cup for the topping
¾ cup raisins
¼ sliced almonds
Pour half the batter into the prepared loaf pan then sprinkle with the mixture of reserved coconut sugar and cinnamon
Pour the remaining batter into the loaf, then gently smooth with a spatula or knife
Sprinkle with the remaining raisins and the sliced almonds; gently pat them into the batter
Bake the loaf on the center rack in the preheated oven for 50 minutes until an inserted toothpick comes out clean
Cool 10 minutes then gently lift out of the pan; I recommend letting cool to room temperature before slicing (although I didn’t for this picture)
Add a healthy slice of butter from pastured cows for even more omega-3, anti-inflammatory, good-for-you fats. Yummmm. Do you love it? Leave a comment.
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