Cinnamon Raisin Almond Bread

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Ingredients

  • 1 ½ cups GF flour
  • 1 cup almond flour
  • ½ cup coconut/date sugar (or preferred low-glycemic sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Spices: 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon clove
  • ¾-1 teaspoon pink Himalayan/sea salt
  • 1 cup nut/hemp/coconut/oat milk
  • ⅓ cup avocado oil (or melted butter/ghee/almond butter/melted coconut oil)
  • 1 large egg (or 1 flax/chia egg)
  • 1 teaspoon pure vanilla extract (optional)
  • ½-¾ cup raisins

Lower-fat version: substitute ⅔ cup applesauce for the ⅓ cup oil

Nut-free version: Substitute 1 cup GF flour for 1 cup almond flour (for a total of 2 ½ cups GF flour)

Instructions

  1. Preheat the oven to 350°. Grease and line with parchment paper a 9×4 1/2-inch bread pan.
  2. In a large mixing bowl, whisk together both flours, coconut sugar, baking powder, baking soda, spices, and salt. Set aside.
  3. In a separate smaller bowl, whisk together the milk, oil, egg, and vanilla. Add wet ingredients to dry ingredients, along with raisins, and fold together to combine.
  4. Pour batter into greased and lined pan. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the middle.
  5. Leave bread in the pan to cool on cooling rack. Remove bread from the pan, slice, and enjoy!

Notes

Makes 1 loaf (about 10 slices). Per serving (based on using coconut sugar, nut milk, avocado oil, egg & ½ cup raisins):

Calories: 275
Total Fat: 15 g
Total Carbohydrate: 33 g
Dietary Fiber: 2 g
Protein: 5 g

Ingredient Highlights

Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on. 

Avocado oil supports heart and eye health and neutralizes free radicals that can contribute to heart disease and diabetes.   

Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more. 

Cloves support digestion and have anti-cancer, anti-inflammatory, and immune-boosting benefits.

Coconut sugar is a natural sugar made from coconut palm sap. It’s the color and consistency of raw sugar but is considered somewhat healthier than table sugar as it has a lower glycemic index and contains some minerals, antioxidants, and fiber.

Flax/chia eggs: For each egg needed, mix 1 TBSP of either chia seeds or ground flax meal with 2 1/2 TBSP of water. Stir and let sit 5 min until thickened.

Nutmeg has a warm sweet flavor and boasts a variety of impressive health benefits. It’s rich in antioxidants and anti-inflammatory compounds. Animal studies show it may help boost mood, enhance blood sugar control, and reduce risk factors for heart disease. 

Nut milks are a form of non-dairy milk made from nuts soaked in water and blended into a creamy beverage. Some popular nut milks on the market include almond, macadamia, cashew, walnut, pistachio, and hazelnut.

Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.

Comments

  1. I would like to try this recipe but I don't understand the following: "Nut-free version: Substitute 1 cup GF flour for 1 cup almond flour (for a total of 2 ½ cups GF flour)".

    If 1 cup of GF flour is substituted for 1 cup of almond flour ... how does that total 2 ½ cups of GF flour? The math is wrong.

    Please clarify. I am new at baking and would prefer a more precise recipe.

    Thank you.

  2. Can you be more specific about the flour. You note (for a nut-free version) to Substitute 1 cup GF flour for 1 cup almond flour (for a total of 2 ½ cups GF flour). How do you total 2.5 cups? if 1 cup GF flour is substituted with 1 cup almond flour ... that's still one cup. Can you specify exactly how much GF flour and almond flour are needed.

    Thank you.

  3. Hi Leah! Using all almond flour will make the bread more dense. You will want to watch the baking time as almond flour can also burn easier. An idea would be to cover the bread with parchment paper if you notice it is starting to brown but the bread is not yet baked all the way through. Last, you may want to add an additional egg to help hold the bread together. I have not tried it, but would love to hear how it turns out for you! Happy experimenting.

  4. Hi L Peterson. Great question! Raisins are high in fiber, so you could add in more raisins. Almond flour is high in fiber; you could substitute more of the almond flour for the GF flour. The bread will be more dense but should still bake up fine. You could also add in some chia seeds to your bread. And, you could use a flax egg instead of a regular egg as flax is another great source of fiber. Hope this helps! Happy baking.

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