PALEO CINNAMON RAISIN BREAD
Isn’t it funny how you can not think about something for years and then someone mentions it once and it’s all you can think about!? Yup, pretty much what happened with me and cinnamon raisin bread.
I asked all of you on Instagram what recipe remakes you wanted to see and one gal suggested cinnamon raisin bread. I literally used to LOVE cinnamon raisin toast or cinnamon raisin bagels with cream cheese and it was like I suddenly NEEDED cinnamon raisin bread.
So as I do - I whipped up this paleo, Specific Carbohydrate Diet friendly version of cinnamon raisin bread. It’s perfectly sweet and dense and definitely satisfied my craving. I love how sweet and juicy raisins get in baked goods and this bread is no acceptation.
I also love how nutritious this dreamy loaf is!!! Seriously one of my favorite things is being able to transform childhood favorites into version that nourish our bodies.
The almond flour gives a good dose of healthy fats, vitamin E and magnesium; the raisins pack in B vitamins, potassium and iron; and cinnamon is high in antioxidants and anti-inflammatory properties. Just a tad more nutritious that the versions my younger self ate. ;)
If you’re like me and used to or still love cinnamon raisin bread, this paleo version is a must!
Paleo Cinnamon Raisin Bread (paleo + dairy free+ gluten free + SCD friendly + Refined Sugar Free)
A perfect remake of a classic favorite! This paleo cinnamon raisin bread is perfect for breakfast, a snack or even as dessert!
1 1/2 cup almond flour
1/4 cup coconut flour
1/8 tsp salt
1 tsp baking soda
1 1/2 Tbsp cinnamon
1/4 cup coconut oil
2 Tbsp water
1/4 cup honey
1 tsp pure vanilla extract
2/3-1 cup raisins
2 Tbsp honey
2 tsp cinnamon
Preheat your oven to 350 degrees Fahrenheit.
Prepare a standard loaf pan by lining with parchment paper or greasing well with coconut oil.
In a large bowl, mix your almond flour, coconut flour, baking soda, salt, and cinnamon. Stir well.
In a separate bowl, mix your eggs, melted coconut oil, honey, water and vanilla extract.
Combine your dry and wet ingredients until fully mixed.
Mix in the raising and stir again.
Pour half of the batter into the bread pan.
In a small bowl mix the separate honey and cinnamon. Drizzle half of this mix on top of the first half of the batter.
Pour the other half of the batter in and drizzle the rest of the honey + cinnamon mixture.
Bake for 40-42 minutes.
Let cool and and enjoy! (store in an airtight container in the fridge for up to 1 week and in the freezer for as long as you wish)