Greetings from East Texas, everyone, where it snows one day (just 2 days ago) and feels like summer (mid 70s today) the next. It was absolutely glorious today, but, still feeling in a cozy mood from the previous days, I decided to stick with my plans to do some baking.
On the agenda: Almond Flour Bread. More precisely, Cinnamon-Raisin Almond Flour Bread.
I have been playing with almond flour a lot lately, and absolutely loving the results. It’s not difficult to use and just about everything I’ve baked thus far tastes delicious (including the mistakes–who says you cannot eat muffins with a spoon :)).
Another reason for my newfound love of almond flour? It is naturally gluten-free (and grain-free, for that matter) and does not require a laundry list of weird gums and additional flours to make it work. It is also rich with healthy fats, fiber and protein. I am finding that eating almond flour baked goods leaves me feeling satisfied for many hours afterwards.
The sole reason I decided to make a cinnamon-raisin bread in particular, though, is this: I love cinnamon raisin bread. I love cinnamon, and I love raisins, but combine them, in bread form, and I am in bliss. I’ve been this ways since childhood.
This bread isn’t just good. It is amazing (if I do say so myself). It’s super-simple to make (one bowl, no hand mixers, & a short list of ingredients), and though it is low in sugar, it is great for dessert as well as for breakfasts and snacks.
If, for some reason, you do not share my love of raisins (ahem, that includes my sister, multiple friends, and husband), you can leave them out or using another dried fruit, such as dried cranberries. If it’s decadence you’re after, sub the raisins for some chocolate chips.
Happy baking, and here’s hoping you have lots of spring sunshine in your neck of the woods, too!
- 4 large eggs
- ¾ cup unsweetened aplesauce
- ⅓ cup honey or maple syrup
- 2 tablespoons oil or ghee (I used avocado oil)
- 1-3/4 cups blanched almond flour (not almond meal)
- ¼ cup tapioca starch
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup raisins
- Preheat oven to 350F. Line a 9x5-inch baking pan with parchment paper; grease exposed sides.
- In a large bowl, whisk together the eggs, applesauce, honey and oil until blended.
- Sift in the almond flour, tapioca starch, cinnamon, baking soda and salt. Mix by hand until well blended, then stir in the raisins..
- Spoon batter into prepared pan, smoothing the top.
- Bake in the preheated oven for 50 to 60 minutes until a toothpick inserted near the center comes out clean. Cool in pan for 20 minutes, and then invert onto a cooling rack. Cool completely before slicing.