Saturday, March 10, 2012

Cinnamon Raisin Almond Flour Bread, gluten free

Blanched Almond Flour - 11/2 cups
Arrowroot Powder - 3/4 cup
Golden Flax seed meal - 1/4 cup
Eggs - 4
Salt - 1/2 tsp
Baking Soda - 1/2 tsp
Apple Cider Vinegar - 1 tsp
Agave Nectar - 1 tbsp
Cinnamon Powder - 1/2 tsp
Nutmeg Powder - 1/4 tsp
Raisins - a handful
Butter for greasing loaf pan
Preheat the oven to 350F.
Combine almond flour, arrowroot, flax seed meal, raisins, cinnamon, nutmeg, salt and baking soda in a bowl.
Beat the eggs with an electric beater for 5 minutes until frothy.

Stir agave and vinegar into eggs

Mix the dry ingredients into wet.

Line a 7.5" x 3.5" loaf pan with parchment paper. Grease the parchment paper and the sides of the pan liberally with butter.

Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.

Cool completely and cut into slices. Serve with a little butter and homemade jam or maple syrup.

Adapted from

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