As long as I could remember, my mom would always have a stick of Ezekiel Cinnamon Raisin bread in the freezer. She would have a piece occasionally for breakfast, but mostly save them for when she didn’t feel well or as a late-night snack. To this day I still crave a slice of buttered bread at night if I am feeling sick to my stomach, even though I haven’t eaten bread in well over a year and I know it would do anything but help. I guess that’s where sweet potatoes topped with Kerrygold butter come in handy, but they still can’t replace a slice of bread no matter how amazingly delicious they are. I do have a slight obsession with sweet potatoes. It can be a problem.
When I first went gluten-free, I still consumed gluten-free pieces of bread. You can find brands with really decent ingredients that help bridge the gap when first starting out. Now that I know that any grains at all bother me, they are a big no-no. For anyone who either cannot or chooses not to consume grains, yeast-risen bread is still an option. Using a mix of flours including coconut, almond and tapioca, and active dry yeast, you can still enjoy a slice of bread with a taste and texture like traditional bread. My family was pleasantly surprised by how similar this felt and tasted to the Ezekiel bread that used to occupy our freezer.
This recipe is perfect if you want to have a loaf of cinnamon raisin bread in the freezer so that you can pull out a piece on occasion or to serve guests or children who are used to traditional slices of bread. This isn’t a quick-bread recipe and it will take some time to make, but the taste, texture, and quality ingredients are well worth the effort.
I recommend covering a toasted slice of cinnamon raisin bread in a heap of grass-fed butter, cooking cinnamon raisin french toast, or making a sun butter banana sandwich. Yum! I want to know, if you guys make this recipe, how will you enjoy it?
- ¼ Cup warm water
- 2½ Teaspoon active dry yeast
- 2 Tablespoons coconut sugar
- 1 cup tapioca flour
- 3 cups almond flour
- 3 Tablespoons coconut flour
- 1 teaspoon sea salt
- ¼ Cup butter
- ½ Cup coconut milk
- 2 Eggs (room temperature)
- 1 cup raisins
- 2 Tablespoon cinnamon
- 2 Tablespoon coconut sugar
- Dissolve the yeast in ¼ cup of warm water and 2 tablespoons of coconut sugar for about 5 minutes, until the mixture is frothy.
- In a small saucepan over low heat, combine the butter and coconut milk until just warm. Set aside while the yeast froths.
- In a medium mixing bowl, combine the flour (all 3) and sea salt.
- In a stand mixer (using the beater attachment) combine the eggs with the butter, coconut milk, and yeast mixture. Slowly pour the dry ingredients into the batter, and beat until well combined. Fold in the raisins.
- Cover the mixing bowl containing the dough with a dish towel and let rise 60-90 minutes in a warm environment, I recommend letting the dough rise in a (turned off) oven with the oven light on.
- On a lightly floured surface, place the risen dough and roll out flat. Combine the cinnamon and sugar, and spread evenly across the dough. Gently fold in the sides to swirl in the cinnamon and sugar (the bread won’t roll into a traditional swirl, but can still be folded to create a swirled effect).
- Place the dough in a well-buttered loaf pan and allow to rise another 30-60 minutes in a warm environment.
- Preheat the oven to 350 degrees and bake for about 40 minutes, or until browned and cooked through.
- Slice the cooled loaf and enjoy!