Ingredients
Units Scale
Cinnamon Raisin Bread:
- 2 cups Cup4Cup gluten free flour
- 1/4 cup Coconut flour
- 1 cup Organic coconut sugar
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp Celtic sea salt
- 3/4 cup Miyoko’s butter, or softened coconut oil
- 2/3–cup macadamia nut milk
- 3 flax eggs
- 2–3 mashed overripe bananas
- 1/2 cup raisins
Cinnamon Sugar Filling:
- 3 Tbsp Olive oil
- 1 Tbsp cinnamon
- 1/4 cup coconut sugar
Cinnamon Sugar Topping:
- 2 Tbsp Olive oil
- 1 tsp cinnamon
- 2 Tbsp coconut sugar
Method: Mix together until crumbly, and oil is incorporated
Instructions
- Preheat oven to 350 degrees.
- Grease a bread loaf and cut piece of parchment paper to have across the bottom of loaf
- Make flax egg: freshly grind 3 Tbsp flax seeds and mixed with 6 Tbsp water. Set aside until it is a paste like consistency.
- Cream together butter and sugar for 2-3 minutes.
- Put remaining ingredients into a large mixing bowl, EXCEPT raisins.
- Blend for ½ minute on low speed, then beat for 2- 3 minutes on high speed.
- Spoon half into greased bread loaf and then spoon on top the cinnamon sugar filling. Add remaining dough on top and then spread the cinnamon sugar topping onto the top of the loaf.
- Bake for 45 minutes or until knife inserted comes out clean. It can take up to 1 hour and 15 minutes (in altitude).