Grain Free Cinnamon Raisin Bread

One of my favorite things is toast with loads of butter and a sweet crunchy crust. I've had a lot of gluten free breads and some are better than others. Some have really eggy flavors, some are really dry and crumbly and some just are way too grainy. I really like this one, even though it is grain free it has DELICIOUS flavor and toasts perfectly. I stored this in an air tight container and after the 1st day, it was more dry than a regular loaf of bread. But just pop it in the toaster with some butter or peanut butter & you'd never know.

There is a vegan option noted below in red if you want to make it without egg whites. Let me know how you like it if you choose to do that!

This bread is subtly sweet with notes of cinnamon, maple and pops of raisins. Making french toast with the leftovers would be absolutely divine! Enjoy!!

INGREDIENTS

• 3 cups blanched almond flour
• 1 1/4 cups arrow root 
• 2 TBSP cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1 cup + 3 Tbsp coconut milk
• 1/4 cup maple syrup
• 1 Tbsp apple cider vinegar
• 1 Tbsp vanilla extract
• 2/3 cup raisins
• 3 egg whites***

Cinnamon Drizzle:

• 1/4 cup maples syrup
• 1 Tbsp cinnamon

*** You can make this vegan by using aquafaba in place of the egg whites.
For a Whipped Vegan Egg Substitute:

  -> 6 Tbsp Aquafaba (chickpea brine)

1. Drain the chickpea liquid into a cup and measure out 6 Tbsp into a mixing bowl. Reserve the chickpeas to enjoy in another recipe.
2. Begin mixing the liquid on low speed with a hand mixer or stand mixer. It will start to foam very quickly. After a few minutes it will begin to thicken.
3. You can turn the mixer up to medium speed. It will continue to thicken, and will usually reach the stiff peak stage at about 7 to 10 minutes. This requires patience!
4. Now fold the whipped aquafaba in place of whipped egg whites in direction line #5!

DIRECTIONS:

1. Preheat oven to 350.
2. In a large bowl, whisk together almond flour, arrow root, cinnamon, baking powder, baking soda & nutmeg.
3. Add coconut milk, maple syrup, apple cider vinegar and vanilla extract & combine until smooth. Batter will be pretty thick. Stir your raisins in and set batter aside.
4. In a separate medium sized bowl, mix your egg whites with a hand mixer until they form soft peaks.
5. Fold whipped egg whites (or vegan version) into your bread batter until evenly combined and smooth. Pour the batter into a parchment paper lined 1 pound loaf pan.
6. In a small dish, mix together 1/4 cup maple syrup + 1 Tbsp of cinnamon. Drizzle maple cinnamon over the bread mixture and then carefully run a knife through to create swirls.
7. Place into preheated oven and bake at 350 for 35 minutes uncovered, then secure it with foil and bake another 20 minutes or until firm. Check with a knife that it is baked through.
8. Let the bread cool completely before cutting. The cooling process will firm the bread, making it ideal for toasting and french toast. Store in an airtight container. Enjoy!​

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