No Refined Sugar Raisin Oat Bread
Ingredients
3 cups gluten-free oats (processed into 2 ¼ cups of oat flour)
½ cup almond flour
1 – 2 teaspoons Ceylon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon pink Himalayan/sea salt
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
¾ cup applesauce
½ cup mashed overripe banana
⅓ cup unsweetened milk
¼ cup olive oil
1 teaspoon pure vanilla extract
¾ cup organic raisins
Instructions
- Preheat oven to 350F.
- Add oats to food processor and process into oat flour.
- In large mixing bowl, whisk together flours, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a medium-sized bowl, whisk together eggs, milk, applesauce, oil, banana, and vanilla. Add wet to dry ingredients. Whisk together and then fold in raisins. Let sit for about 10 minutes.
- Grease an 8- or 9-inch bread pan. Line bottom and wide sides with parchment paper. Pour batter into pan. Bake for 45-55 minutes or until toothpick comes out clean.
- Remove bread from pan, allow to cool, slice, and enjoy!
Notes
Makes 1 loaf or 12 slices.
Per serving :
Calories: 253
Total Fat: 1g
Total Carbohydrate: 14g
Dietary Fiber: 1g
Sugar: 1.8g
Protein: 1.7g
Ingredients 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.
Bananas are rich in potassium and fiber which helps to lower blood pressure and support heart health. Ripe bananas are easier to digest and have higher levels of antioxidants as they ripen.
Ceylon cinnamon is a very powerful spice. It contains an active compound called cinnamaldehyde that has been found to help protect against both Alzheimer’s disease and diabetes.
Cloves support digestion and have reported anticancer, anti-inflammatory, and immune-boosting benefits.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
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.
Oats are technically gluten-free because they aren’t a type of wheat, barley, or rye grain. However, if you have celiac or a significant gluten sensitivity, look for oats that are certified gluten-free to ensure no cross-contamination.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date. When it comes to olive oil, “Extra Virgin” is the highest quality you can get. It comes from the first pressing of the olives with no chemicals used to extract the oil.
Hi Dorothy! I used olive oil when I made the bread but you’re more than welcome to substitute it with coconut oil. Either will work great! Happy baking.
Katrina
The recipe calls for olive oil, but the Highlights section talks about coconut oil, which i usually use for my banana bread.
Just a quick question:
Is the recipe calling for olive oil or coconut oil?
Just wondering, cause recipe states olive oil, but notes list coconut oil benefits , not olive. I am fine with whatever choice and realize the two oils can at times be interchanged. I was just going to attempt the recipe as written, so I was looking for clarification.
Hi Angela, thanks for your question and interest.
The recipe does call for olive oil not coconut oil. However, you are able to adjust the recipe to your liking.
We apologize for the inconvenience. Please know that the recipe has been updated with this correction.
We hope this helps and you decide to give it a try.
Cheers to your good health!
The recipe ingredients list olive oil, but in the descriptions of benefits you mention coconut oil. Which should be used? My guess is coconut oil. If so, I am thinking it should be related and cooled before putting into the mix. Thank you for time. I appreciate your work.
Hi Trish, thanks for your question and interest.
The recipe does call for olive oil not coconut oil. However, you are able to adjust the recipe to your liking.
We apologize for the inconvenience. Please know, that the recipe has been updated with this correction.
We hope this helps and you decide to give it a try.
Cheers to your good health!
This looks and sound so healthy and delicious. Will be baking it this week. Thanks
Sue M