Grain Free Raisin Bread (gluten free, dairy free)
Cinnamon and raisins, like birds of a feather, are meant to be together. An excellent treat for company, or breakfast for your children, this yummy loaf doesn’t disappoint.
(Yields 15 Slices)
- ¾ cup coconut flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ cup coconut oil (softened)
- ¼ cup pureed ripe banana (approx. half of 1 medium banana)
- 2 tbsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp vanilla
- 2 Tbsp raisins
- 6 eggs, separated
- 2 tsp Omega Crunch Sweet Cinnamon Shelled Flax
- 1 Tbsp xylitol
Preheat oven to 350 F.
Grease a medium loaf pan with coconut oil and line the bottom of the pan with parchment paper.
In a mixing bowl, combine coconut flour, cinnamon, baking powder, and sea salt. Next, mix in the coconut oil, banana, honey, vinegar, vanilla, and raisins. Stir until well blended. In a food processor, pulse the egg whites until they are stiff. Add the egg yolks to the flour mixture and stir until blended. Fold the egg whites gently into the mixture until they are well combined. Spoon the mixture into the loaf pan, using fingertips to spread it evenly. In a small bowl, combine the cinnamon shelled flax with the xylitol and sprinkle on top of the uncooked loaf. Bake in preheated oven for 40 – 45 minutes.
Nutritional Info Per Serving (1 slice):
110 cals, 9g carbs, 7g fat, 4g protein, 4g sugar, 3g fiber