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 http://www.elanaspantry.com/gluten-free-bread-20/