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Grain-Free Cinnamon Raisin Bread


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
Scale

Ingredients

  • 3 cups almond flour (Bob’s Red Mill)
  • 1 1/4 cups potato starch (not potato flour) or 1 cup tapioca starch
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 1 cup + 3tbsp milk (or plain, unsweetened almond milk).
  • 2 1/2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2/3 cup raisins
  • 3 egg whites
  • Cinnamon Honey Drizzle:
  • 3 tablespoons honey
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, cinnamon, baking powder and baking soda.
  3. Add milk, honey, apple cider vinegar and vanilla extract, combine until smooth, batter will be thick. Stir your raisins into the batter. Set batter aside.
  4. In a separate, medium sized bowl, blend your egg whites with a hand mixer until they form soft peaks (about one minute).
  5. Fold whipped egg whites into your bread batter until evenly combined and smooth. Pour batter into a parchment paper lined 1 pound loaf pan (8.5 x 4.5).
  6. In a small dish, mix together 3 tbsp of honey + 1 Tbsp of cinnamon. Drizzle cinnamon honey over the bread mixture and then run a knife through to create swirls. Place into a preheated oven and bake at 350 degrees for 35 minutes uncovered, then secure foil overtop and bake another 15-25 minutes until firm.
  7. Let bread cool completely before toasting. The cooling process will firm the bread, making it ideal for toasting and french toast. Cut into 1/2 inch thick slices. Store in an airtight container. Enjoy!

Keywords: paleo, grainfree, glutenfree, cinnamonbread, bread, raisin, breakfast