Raisin Bread

This gluten free, higher protein raisin bread recipe can be prepared, baked and in your pie-hole in less than an hour.

Inspired by a recipe from The Paleo Cafe, it is the perfect treat for those who love a big thick slice of cinnamony raisin toast but who’d prefer to keep it gluten free and on the healthy side.

I’ve played around with adding Teff flour to the bread, which gives it some structure without drying it out. Teff is a great addition as it’s high in protein and amino acids and loaded with vitamins and minerals, particularly manganese which is great for strong bones. 

This recipe is a keeper!! Play around with your favourite fruit or nut combinations – I’m going to give fig and walnut a try..

What you need

  • 6 eggs 
  • 2 tablespoon raw honey
  • 1 teaspoon vanilla essence
  • 1 1/2 cup almond meal
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup coconut flour
  • 1/2 cup Teff flour
  • 3/4 cup raisins
  • 1/3 cup coconut oil
  • 1 teaspoon bicarbonate soda 

What you do:

Oven to 180 degrees. Line a loaf tin with baking paper. First 2 ingredients into food processor and blend on high 3 minutes or until pale and creamy.

Add all other ingredients and blend in low speed 1 minute or until well combined.

Bake 40 minutes or just until the loaf springs back when touched.

Enjoy toasted with butter or your favourite nut butter (I’ve used homemade walnut and Brazil nut butter – so good 👌)

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