Ingredients
Scale
- 3 cups almond flour (Bob’s Red Mill)
- 1 1/4 cups potato starch (not potato flour) or 1 cup +1 tbsp 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/coconut 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
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, potato starch, cinnamon, baking powder and baking soda.
- 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.
- In a separate, medium sized bowl, blend your egg whites with a hand mixer until they form soft peaks (about one minute).
- 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).
- 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.
- 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!
- Prep Time: 15 min
- Cook Time: 55 min
