Raisin Bread (Dairy Free, Nut Free and Grain Free) Paleo
Total time
- 250gm cooked & peeled sweet potato
- 4 eggs (organic pastured if possible) or 4 flax eggs (see method below)
- ½ cup coconut flour (buy on iherb or amazon)
- ½ cup golden flax meal or almond meal (if nuts allowed, buy on iHerb or Amazon)
- ½ cup coconut oil (buy on iherb or amazon)
- ½ cup raisins
- ¼ cup honey (buy on iherb or amazon)
- 1 tsp vanilla extract (buy on iherb or amazon)
- 1 tsp ground cinnamon (I always use ceylon for better taste and health benefits)
- ½ tsp bi-carbonate of soda
- 1 tsp apple cider vinegar (buy on amazon)
- ½ tsp sea salt (buy on iherb or amazon)
- Preheat the oven to 160c degrees (350f)
- Grease and line a loaf pan with butter and baking paper so the sides over hang the long side a little
- Steam the sweet potato (about 20 minutes depending on how thick the sweet potato is) and allow to cool slightly, peel and place in food processor
- Pulse until even mashed
- Add all the ingredients EXCEPT raisins into the food processor
- Pulse until all ingredients are mixed together evenly
- Add raisins and pulse gently, not completely as you want to keep some raisins whole
- Spoon into lined loaf pan and even out the surface
- Place in middle rack for 50 minutes (you may need another 5-10 minutes depending on the version you have made and your oven)
- The raisin bread is ready when an inserted skewer comes out clean (no wet clumpy bits)
- Allow to cool in loaf pan for 10 minutes
- Gently loosen the short ends of the loaf, then lift the loaf out with the overhanging baking paper
- Allow to cool slightly on rack before slicing
- Once completely cooled store in air tight container, or slice and freeze
- Serve lightly toasted with butter, ghee or just on it's own
- Great for school lunch packs too!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/raisin-bread-dairy-free-nut-free-and-grain-free-paleo-2/
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