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.
Yield: 1 (9×5-inch) loaf
Active Time: 10 minutes
Total Time: 1 hour
1 cup gently packed almond flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 1/4 teaspoon sea salt
1 cup raw cashew butter
4 large eggs
4 egg whites
2 tablespoons water
2 tablespoons apple cider vinegar
1 1/4 cup raisins
Preheat oven to 350 degrees and line loaf pan with parchment paper.
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.
Photo credit: Paul Delmont
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