With no yeast, no proofing, and no kneading required, this recipe for classic cinnamon raisin bread is simple enough for even a novice baker to master. And since it's made without any grains, it's gluten-free and Paleo-friendly. Slice it up for sandwiches, toast and top it with almond butter, or enjoy straight out of the oven.
Paleo Cinnamon Raisin Bread
Yield: 1 (9x5-inch) loaf
Active Time: 10 minutes
Total Time: 1 hour
In a medium bowl, whisk together almond flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, mix together cashew butter, eggs, and egg whites until smooth. Slowly pour in water, followed by almond flour mixture. Add apple cider vinegar and mix until smooth. Fold in raisins.
Pour into prepared loaf pan and bake 45 minutes, or until a toothpick inserted into the center comes out clean.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...