Paleo Cinnamon Raisin Bread

This week has been one heck of a week. New classes, new training, new opportunities, new responsibilities, and new treats!

This past weekend I decided to make some cinnamon raisin bread. Not just any cinnamon raisin bread, but Paleo Cassava Flour Cinnamon Raisin Bread with some cinnamon honey butter. No gluten. No nuts. No refined sugar.

It was the perfect, satisfying, warm, bready, raisiny treat for a lazy Sunday night. Could have EASILY finished off the entire loaf that night, especially since it was a mini loaf, but fortunately I had enough self control to ration out the loaf so that I would have a little bit for every day until Wednesday.

I love cinnamon raisin bread. It’s another one of those foods that elicit nostalgic memories from my childhood. There’s just something about warm, moist bread, with slightly crispy edges, marked with the essence of cinnamon flavor, with little pops of fruity sweetness from raisins that have plumped up, and rehydrated, while baking. So good. Plus a little bit of sweet butter on top… Downright dreamy.

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***This is a mini loaf, NOT a full loaf.***

Ingredients for bread:

  • 1 entire egg + 1 egg white (pasture raised)
  • 3 Tbs of melted grass fed butter
  • 2 Tbs of pure maple syrup
  • About a tsp of vanilla…(I spilled a little bit.)
  • 1/2 Tbs of apple cider vinegar
  • 1/2 Tbs to maybe 1 Tbs of Ceylon Cinnamon (I like my cinnamon bread extra cinnamon-y, so if that’s you, I would do closer to a whole Tbs.)
  • 1/4 tsp sea salt
  • 1/2 tsp of baking soda
  • 1/3 cup + 2Tbs of Cassava Flour
  • 4 Tbs of raisins

Ingredients for cinnamon honey butter:

  • Grass fed butter- to taste (bout 2 Tbs)
  • Local honey-to taste (bout 2 Tbs)
  • Ceylon Cinnamon-to taste (bout 1 tsp)

Directions:

  1. Preheat oven. 350 F. Butter up your mini loaf pan.
  2. In a big bowl, whisk up your eggs.
  3. Add in the butter, vanilla, maple syrup, and vinegar. Whisk that up.
  4. Add in your cinnamon, salt, baking soda, cassava flour, and raisins. And you guessed it. Whisk again. Make sure all the dry ingredients are good and mixed in.
  5. Pour it in your mini loaf pan.
  6. Bake that mini loaf. I just like saying mini loaf. 30-35 minutes. Use your toothpick test. Mine was done at 33 minutes.
  7. When it’s done, take it out, and let your mini loaf cool a little bit. Don’t forget the mini loaf pan is hot (like I did). You will burn yourself if you grab the loaf with your bare hands. Remember patience and self control.
  8. Make up your cinnamon honey butter. Just use a fork and a bowl. Squish it all together.
  9. Pop the mini loaf out of the pan and let it cool a little more on a wire rack. (I hate all the “let cool” steps.)
  10. EAT THAT MINI LOAF. (My favorite step.) Slice it up, top it with the cinnamon honey butter, grab some hot tea, go sit down, put your feet up, and relax and enjoy (you deserve it). Then get up and eat some more. Try not to eat the whole thing. You might want some for breakfast. Or eat the whole thing, that’s cool too!

 

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Pure joy and deliciousness in every bite.

Happy Baking!

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