Hearty Cinnamon Raisin Paleo Breakfast Bread

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Raisins

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 2/3 cup Almond butter, creamy
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Nutmeg
  • 1 Optional finely chopped pecans to sprinkle on top
  • 1/4 tsp Sea salt, fine-grain
  • 1/4 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

Found on paleorunningmomma.com

Description

Ingredients

• 3 eggs
• ¾ cup unsweetened applesauce
• ⅔ cup creamy almond butter
• ⅓ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 and ¼ cups blanched almond flour
• ¼ cup tapioca flour
• 1 tbsp ground cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• ¼ tsp fine grain sea salt
• ½ cup raisins
• Optional finely chopped pecans to sprinkle on top*

Directions

• Preheat your oven to 350 degrees and line a medium size loaf pan** with parchment paper with a couple of inches overlapping for easy removal later on
• In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
• Stir the dry mixture into the wet until just combined, then gently fold in the raisins
• Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
• Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
• Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week - you can toast the bread by the slice before serving.
• Enjoy alone or with your favorite butter or nut butter! We toasted ours and spread it with Kerrygold salted butter for an incredible breakfast treat!