Grain-free Cinnamon Raisin Bread (GAPS-legal, primal, gluten-free)

While looking for a little variety in our breakfast options, I was reminiscing about the sprouted cinnamon raisin bread we enjoyed prior to the GAPS Diet.  So I developed this recipe for grain-free cinnamon raisin bread, and it is wonderful!  This is my daughter's new favorite breakfast, and I love that it is less sweet than the muffins I typically make.

My favorite way to serve this is to toast it and spread it with softened butter.  If you want to make toast, use a toaster oven and try to keep the bread from being directly over the heating element.  I'm not sure whether this bread would stand up to a regular toaster, as it is fairly soft and the coconut flour can burn easily.

Cinnamon Raisin Bread

• 1/2 cup (1 stick) butter
• 1/4 cup honey
• 5 eggs, preferably from pastured hens
• 1/4 tsp finely ground celtic sea salt
• 1/4 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• pinch nutmeg
• 1/3 cup coconut flour (this should be sifted if you are not using an immersion blender)
  
• 1/4 cup almond flour, preferably from crispy nuts
• 1/2 cup raisins

1. Melt the butter in a small saucepan over low heat.  Turn off heat, add the honey, and give a little stir.
2. In a medium bowl, combine the eggs, salt, baking soda, vanilla, cinnamon, and nutmeg.  Blend well using an immersion blender or hand mixer.
3. Add the butter and honey, and blend well.
4. Add the coconut flour and almond flour.  Blend well with an immersion blender or hand mixer.
5. Fold in the raisins with a spoon or spatula.
6. Butter two small loaf pans, or line them with parchment paper.  I used loaf pans that were 7.5X3.75X2.25 inch.  Although the batter would all fit into a larger loaf pan, it will cook better as two smaller loaves so that the coconut flour will not be overcooked before the middle is set.
7. Pour the batter into the loaf pans.
8. Bake the loaves at 325 degrees F for about 25-35 minutes, until the middle of each loaf is set and the top has started to turn a nice golden brown color.  I like to cook this bread for a few minutes past when the middle is set so that the bread will be nice and dry for toasting.
9. Remove from the oven and cool completely before removing from the loaf pans.
10. Store in the fridge or freezer.  I like to use a good bread knife to cut each loaf into many slices.  I then place a small square of parchment paper between each slice, wrap it all in plastic wrap, and store it in the freezer.  The parchment paper ensures that I can easily pull out just one slice at a time.  This bread freezes very well, and makes great toast!

This post is part of Fat Tuesday, Monday Mania and Frugal Days, Sustainable Ways!