This cinnamon raisin bread with walnuts is sure to connect you with your happy place as the smell of it fills your kitchen. Grain free, dairy free, and refined sugar free, it’s a perfect Paleo treat to enjoy once in awhile.
This can be frozen…just wrap individual slices in wax paper and place in a freezer zip top bag; then pull out only what you need when you want to have a slice with a hot cup of tea. If frozen, defrost and warm up before serving.
Cinnamon Raisin Nut Bread
- 1 1/2 cup almond flour (we like Bob’s Red Mill)
- 1/4 cup coconut flour (we like Bob’s Red Mill)
- 1/8 tsp Himalayan pink salt
- 1 tsp baking soda
- 1 1/2 Tbsp ground cinnamon (we like Kirkland’s Signature Ground Saigon Cinnamon)
- 3 eggs, organic
- 1/4 cup melted organic coconut oil
- 2 Tbsp water
- 1/4 cup organic, unsweetened applesauce
- 1 tsp pure vanilla extract
- 2/3 cup raisins
- 1/3 cup chopped walnuts
Cinnamon and Honey Glaze
- 3 Tbsp raw honey and 3 tsp ground cinnamon stirred together until well combined
- Preheat the oven to 350 degrees.
- Prepare a 8-1/2” x 4-1/2” x 2-1/2” loaf pan, greasing well with coconut oil.
- Mix the dry ingredients together in a large bowl, stirring well.
- Mix the wet ingredients together in a separate bowl, stirring well.
- Pour the wet ingredients into the dry ingredients and stir together until fully combined; then stir in the raisins and walnuts.
- Pour half the batter into the prepared loaf pan and drizzle half of the cinnamon and honey glaze over the batter in the pan.
- Pour the remaining batter into the prepared loaf pan and drizzle the rest of the cinnamon and honey glaze over the top.
- Bake for about 40 minutes; test for doneness with a toothpick. If it comes out clean, the bread is done; if there is still a bit of batter sticking to the toothpick, continue to bake for another 2 or 3 minutes until a new toothpick comes out clean.
- Let cool for at least 20 to 30 minutes. Enjoy!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP