Paleo Cinnamon Raisin Soda Bread
Updated: Nov 28, 2021
After testing a few versions, I created this Paleo/Whole30 friendly version that is oh so cinnamony, moist, and perfectly sweetened from the juicy raisins! This recipe is so versatile you can omit the cinnamon and raisins for a “white” bread or even add savory spices for a great dinner loaf!
Paleo Cinnamon Raisin Soda Bread
5 oz Can Coconut cream
3 oz Cashew/plant milk
1 Tbsp ACV
2 cups Almond flour
1/2 cup Coconut flour
1 cup Tapioca or Arrowroot starch
2 Tbsp Gelatin
1 tsp Sea salt
1 tsp Baking soda’
1 Tbsp Coconut sugar
2 tsp Ground Cinnamon (opt)
1 cup Currants/Raisins (opt)
Directions:
Preheat oven to 375
Heat to melt coconut cream and pour into a small bowl. Add ACV and fill to 1 cup line with plant milk, set aside.
In a large bowl combine flours, gelatin, soda, salt, coconut sugar, and cinnamon. Stir with a fork to combine. Stir in raisins. Add coconut buttermilk and stir to combine, let sit for 3-minutes to allow time for the flours to absorb the milk.
Shape into a rounded loaf on a parchment lined baking sheet. Do not over work or compress dough too much. Cut the crosshatch with a serrated knife. Bake for about 45-minutes (turning the baking sheet around halfway), let cool completely before slicing. This bread can be a bit crumbly when cut, so I find that 1” thick slices are best.
Enjoy and keep stored at room temp up to 2 days.
Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies