Remember cinnamon raisin toast? That warm, slightly sweet slice of bread, swirled with cinnamon and studded with raisins, slathered with butter, made the best breakfast. We didn’t have it often when I was growing up, but it was a treat when it was around. I didn’t realize just how special it was until I went gluten and dairy-free, and could no longer enjoy it.
Then it became another one of those fond food memories, forever tucked away in my brain, pulled out only every once in a while for reminiscing.
Then one day, I decided that I needed to bring back a version of that breakfast treat. I don’t often make or eat breads anymore, but an exception needed to be made for this. But I wanted to make it both full of nutrition and full of that cinnamon-y goodness. I also wanted to make it grain-free, since I feel best when I’m not consuming too much in the way of grains (and subsequently, that also makes it paleo-friendly and lower-carb).
I wasn’t sure the best way to go about making a grain-free bread, but then I remembered the bread I’d made based on AndreAnna’s recipe a while back when I adopted her for Adopt a Gluten-Free Blogger. That recipe used almond butter. The wheels started turning. Could I do the same with this loaf? I started to play around with the batter.
After 3 tries, I got it down. It’s a lovely, hearty little loaf that rose well, had a subtle sweetness packed with cinnamon, and in every bite, a raisin or a walnut. I love that baking with almond butter brings a gorgeous brown shine to the top of the loaf. The slices held together beautifully as well, and were moist – quite a feat for gluten-free baking. I decided to spread a little coconut spread on a slice, heat it up a skillet, and toasted it on both sides. Heaven.
Cinnamon Raisin Walnut Bread (Grain-Free, Dairy-Free, Paleo)
½ c almond butter
1 T coconut oil
2 medium eggs at room temperature
1 t lemon juice
2 ½ T arrowroot powder
½ t salt
¼ t vanilla extract
¼ t baking soda
1 T plus 1 t cinnamon
¼ c Medjool dates, chopped
¼ c raisins
½ c walnuts, toasted and chopped
Preheat oven to 350 degrees. Grease a small/mini loaf pan with coconut oil and set aside. In the bowl of a mixer, blend the almond butter, coconut oil, eggs, and lemon juice until well-blended. Add arrowroot powder, salt, vanilla extract, baking soda, cinnamon and date. Blend again until well-blended. Add the raisins and walnuts and stir in.
Scrape batter into prepared loaf pan. Smooth out on top with spatula.
Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely before slicing.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.