tag:blogger.com,1999:blog-3313009931298256746.post3570638353337007966..comments2024-02-25T07:27:59.560-07:00Comments on Nourished and Nurtured: Grain-free Cinnamon Raisin Bread (GAPS-legal, primal, gluten-free)Sarah Smithhttp://www.blogger.com/profile/01348347054374584427noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3313009931298256746.post-42515170631253360952020-03-08T09:07:24.622-06:002020-03-08T09:07:24.622-06:00I've never had that issue with this recipe, bu...I've never had that issue with this recipe, but you might be able to solve it by decreasing the temperature in your oven. That should make it where you can cook it longer without it burning. <br /><br />A couple other things to check would be how close your bread is to the top or bottom of the oven. Too close to the top would make it more likely to burn on top, and too close to the bottom of the oven would make it more likely to burn on bottom.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-23944246626901733552020-03-08T09:03:50.045-06:002020-03-08T09:03:50.045-06:00HI i really loved this recipe I don't know wh...HI i really loved this recipe I don't know why but sometimes it raw and i always put it eat 25 minutes then i add 10 extra minutes and it is burntAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-76533498503065384642016-11-30T19:27:07.396-07:002016-11-30T19:27:07.396-07:00Yes, I know Sarah Pope has said she does not cook ...Yes, I know Sarah Pope has said she does not cook honey, but I have never seen Sally Fallon reiterate that position. There are lots of others who do cook with honey (and of course, any honey not labelled as raw has already been exposed to heat), and since I've never had any issues from cooking with honey, I plan to continue to do so. As I said previously, though, if you want to use maple syrup instead, that should work fine.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-12641309402795644212016-11-30T18:05:28.673-07:002016-11-30T18:05:28.673-07:00http://www.thehealthyhomeeconomist.com/is-cooking-...http://www.thehealthyhomeeconomist.com/is-cooking-honey-unhealthy/ This is one example ... really want to be sure be for I keep using it .. thanks ... just made your lemon muffins yum! Thanks Anonymoushttps://www.blogger.com/profile/12325292930027665116noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-14133125136562336982016-11-30T16:16:18.448-07:002016-11-30T16:16:18.448-07:00I have seen some people say not to cook raw honey ...I have seen some people say not to cook raw honey (although I've not seen Sally Fallon take that stance) but there are also many who say it is fine to cook with it. Of course any enzymes would be lost in cooking, but that is true of all cooked foods. I myself have never had any issues with cooking honey, and given that there is no consensus about that in the real food community, I don't worry about using it in recipes. If you prefer, you could probably substitute maple syrup in this recipe and it should, work out fine.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-5772843113120369142016-11-30T15:18:18.484-07:002016-11-30T15:18:18.484-07:00I'm confused .. I love your recipes ibut you ...I'm confused .. I love your recipes ibut you use honey to cook with for example in bread and muffins and I was researching especially Sally Fallon ... and they say not to cook with raw honey it's changes it and is unhealthy??? Any thoughts Anonymoushttps://www.blogger.com/profile/12325292930027665116noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-3107376671797213462015-04-04T06:57:02.446-06:002015-04-04T06:57:02.446-06:00Hi Tara, if you freeze your nuts whole before you ...Hi Tara, if you freeze your nuts whole before you crush/blend/blitz them to get flour you will get a finer result. The freezing slows the release of the oils and allows you to blend longer before it turns to almond butter! If mine aren't frozen I blitz them to a courser consistency flour first then freeze and re-blitz when I am ready to bake with them to get the finer flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-85120625972364826232014-12-14T07:46:43.951-07:002014-12-14T07:46:43.951-07:00GREAT! Thanks for letting me know!GREAT! Thanks for letting me know!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-51748390961197202572014-12-14T07:13:00.999-07:002014-12-14T07:13:00.999-07:00This recipe was delicious. I needed a cinnamon ra...This recipe was delicious. I needed a cinnamon raisin bread for a school event for my SCD son and these fit the bill. I turned them into muffins and just watched my oven until they looked down. I think I baked them for 14-18 minutes.oceangalhttps://www.blogger.com/profile/01486333514723897358noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-10433774798615264232013-11-24T14:09:16.579-07:002013-11-24T14:09:16.579-07:00Delicious! I omitted the cinnamon, nutmeg and rais...Delicious! I omitted the cinnamon, nutmeg and raisins and added chopped cranberries. I used the KitchenAid mixer with the paddle. Next time I will try to whip it more to get more air and maybe it will rise a bit more.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-13659921930043062042013-04-24T10:08:02.795-06:002013-04-24T10:08:02.795-06:00I don't know if you are familiar with Dr. Merc...I don't know if you are familiar with Dr. Mercola or not but he talks a lot about nutritional typing and you can take a test to see what type you are. Some people do better on high protein and some do better on high carb. I haven't done the test myself and am not promoting his website, but it might be helpful for you to look into.MamaNelliehttps://www.blogger.com/profile/13852942078135933447noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-50590924121833210982013-02-04T06:13:37.936-07:002013-02-04T06:13:37.936-07:00Hi Kathy,
Thanks for the suggestion!Hi Kathy,<br />Thanks for the suggestion!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-2445338023233900912013-02-03T21:29:38.576-07:002013-02-03T21:29:38.576-07:00Hi, thank you for this recipe. I have been cravin...Hi, thank you for this recipe. I have been craving raisin cinnamon bread and this looks like it will do the trick :) Going to try it tomorrow. I am on the SCD diet. If I may, can I would suggest you put SCD in your titles too, for the recipes the qualify. I am sure the SCD community would be very grateful to find your recipes! Kathy L.https://www.blogger.com/profile/08662471955195869744noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-66053038939234600862013-01-05T16:30:03.388-07:002013-01-05T16:30:03.388-07:00I haven't tried it with coconut oil, but I bet...I haven't tried it with coconut oil, but I bet it would work just fine!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-84806917978002031762013-01-04T18:12:22.649-07:002013-01-04T18:12:22.649-07:00Can you sub coconut oil for the butter and will it...Can you sub coconut oil for the butter and will it come out right? I don't have enough butter! Robin @ toxicbeautyblog.comhttps://www.blogger.com/profile/09533084646203081176noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-65155205257649101292012-06-07T08:55:02.035-06:002012-06-07T08:55:02.035-06:00I'm guessing the difference is that I use an i...I'm guessing the difference is that I use an immersion blender to mix mine, which incorporates lots of air into the bread and makes it rise more. You could try either putting it together in a blender (if you don't have an immersion blender), or add a bit more of te baking soda and that should help.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-16356515026702142902012-06-06T13:29:53.266-06:002012-06-06T13:29:53.266-06:00Although the bread was tasty it was VERY flat and ...Although the bread was tasty it was VERY flat and did not rise. I am going to put it all in one pan and see if I get a bigger loaf.Stephen Witthttps://www.blogger.com/profile/01805278237199913404noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-37061485839697064772012-04-07T15:12:03.841-06:002012-04-07T15:12:03.841-06:00My batter for this is very runny, although not qui...My batter for this is very runny, although not quite as runny as water. The raisins do sink towards the bottom half of the bread when I make it, but we don't mind at all. There are a couple things you could do to prevent this (although I haven't tried either of these myself):<br />-rather than mixing the raisins into the batter, sprinkle them on top after you've poured the batter into a baking dish (although this way, the raisins may all be on top instead of bottom)<br />-Megan commented above that dusting the raisins with coconut flour keeps them from sinking<br />Let me know what works for you, and happy baking!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-69916239613406123812012-04-07T14:00:43.571-06:002012-04-07T14:00:43.571-06:00Is the batter supposed to be as runny as water? I ...Is the batter supposed to be as runny as water? I followed the recipe exactly and mine was this way, so that the raisins line the entire bottom of the bread. Do you separate the eggs and beat the whites, then fold them in to get the batter to a thicker consistency?<br />The flavor was still absolutely delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-10962918034068767202012-03-07T07:40:45.595-07:002012-03-07T07:40:45.595-07:00Hi Tara,
My crispy almond flour is not especially ...Hi Tara,<br />My crispy almond flour is not especially fine. I just grind my almonds up in a cuisinart. So I am always using this homemade almond flour in my recipes, even though it is not very fine.<br /><br />In this bread recipe, I think the almonds may also get chopped a little finer as I put the recipe together since I use an immersion blender to mix it all up. <br /><br />Yeah, there is a lot of mixed info about low-carb being good or bad. I think it maybe depends on the person, and in particular, women of childbearing age seem to complain more about the ill effects of low carb. If I were to do it all over again, I would definitely focus on eating way more carbs from the beginning of GAPS. On intro, though, I think tiredness is normal as the body does a tremendous amount of healing and there is also lots of die-off occurring. But once intro is over, I would definitely try to include lots of carb-y things. In case you haven't seen it, I wrote a post about energy problems while on GAPS here:<br />http://nourishedandnurtured.blogspot.com/2012/01/troubleshooting-energy-problems-while.html<br /><br />And right now I'm having great success with using homemade ice cream to boost my energy (that probably isn't the best plan at the beginning of GAPS, though, when you are trying to really starve out the bad bugs in the gut).Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-71255497954222946312012-03-07T07:35:02.017-07:002012-03-07T07:35:02.017-07:00My guess is that you should whip the egg mixture f...My guess is that you should whip the egg mixture for probably 5 minutes (and if you have a whisk attachment for your kitchen-aid, use that instead of the normal paddle attachment). And there is no risk of overmixing with coconut and almond flour, so you can mix those in as long as you like. Please let me know what works and how it turns out!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-19661321909292788392012-03-06T18:47:58.424-07:002012-03-06T18:47:58.424-07:00Wow, this looks great. I'm curious about your ...Wow, this looks great. I'm curious about your comment about using crispy nuts for almond flour. The only nuts we eat are prepared a la Nourishing Traditions, but I've always given in to commercial almond flour because I just can't get my crispy nuts into a nice flour. If you know the trick please share! I would be very grateful.<br /><br />As an aside, I just found your blog and it's wonderful. I was on GAPS for a little over a year about three years ago. I, too, struggled with low energy. After GAPS I moved to Paleo which seemed like a natural transition. Still, the energy and moods were the pits. I then slowly allowed my diet to veer off the tracks (for me, that means dried fruit, too many "naturally sweetened" home baked treats etc..). I never did eat junk food, but give me a good, dark organic chocolate bar and you've got me (after I annihilate the whole thing and ask for seconds).<br /><br />There's a lot of talk in the 'paleosphere' about safe starches and the detriment of low carb diets now. I'm a little worried about reawakening my sleeping adrenal insufficiency giant. I'm already, after 2 weeks of intro, noticing the tell tale signs of too low of a carb intake - sleep being a big one. I'm really interested to hear how things progress for you.<br /><br />Anyway, fantastic blog and please let me know about making almond flour that actually works in baking from crispy nuts! :)Tarahttps://www.blogger.com/profile/09752173136316659318noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-14409463856901398672012-03-06T18:30:23.563-07:002012-03-06T18:30:23.563-07:00She used her kitchen aid stand mixer as did I. She...She used her kitchen aid stand mixer as did I. She did mix a long time. Maybe that's it. I would love to try it again. How long should I whip the egg mixture? and do I just blend in or whip in the flours?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-39766393097596253742012-03-06T18:10:39.506-07:002012-03-06T18:10:39.506-07:00Hmmm, I'm not sure. I use an immersion blende...Hmmm, I'm not sure. I use an immersion blender to put it together. Does your daughter as well? And do you? If not, maybe it needs to get whipped lots more?Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-3263935745120123462012-03-06T17:31:16.129-07:002012-03-06T17:31:16.129-07:00My daughter shared this recipe with me. It was per...My daughter shared this recipe with me. It was perfect & delicious when she made it. I've tried it twice and neither time did the bread rise. The taste was good but it was dense and did not rise. 2nd time I bought fresh spices and baking soda. What went wrong?Anonymousnoreply@blogger.com