Cinnamon Raisin Bread (Gluten-Free)

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This month's Secret Recipe Club post is from Chelsy at Mangia. She really opened my eyes to a new way of eating. I like to dabble in some gluten-free recipes every chance I get, but everything on her blog is gluten-free and/or vegan. It's just incredible to me and I loved seeing how she transformed some of my favorite types of recipes to meet these diet restrictions!

Bradley loves eating Cinnamon Raisin English Muffins for breakfast, so I decided to narrow down my search and look for something similar. Luckily this recipes was staring me straight in the face, so I went for it. I don't think I have ever cooked a gluten-free dessert using almond flour and coconut oil (mostly because I thought it would drastically change the flavor and turn out dry), but this bread instantly changed my viewpoint on that. You could hardly tell the bread was gluten-free and both my husband and son enjoyed it. Chris even took a slice to work every day for breakfast! I ate this warmed up with some butter melted on top, and it was delightful. Enjoy!

Printable Recipe

Ingredients

• 2 cups almond flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 cup melted coconut oil
• 1/2 cup agave nectar (or honey)
• 1/2 tsp. vanilla
• 2 large eggs
• 1 cup raisins

Pre-heat the oven to 350 degrees F. Grease a large loaf pan with cooking spray.

In a large bowl, combine the almond flour, salt, baking soda and cinnamon.

In a medium bowl, whisk together the coconut oil, agave, vanilla and eggs. 

Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.

Fold in the raisins. Pour the batter into the prepared loaf pan. 

Bake for 30-35 minutes (times will vary depending on oven), until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan.

Using a serrated knife, run the knife around the edges of the pan and gently turn the pan upside down. The bread should fall out very easily. Store in an airtight container.

Source: Adapted from Mangia Blog

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