Vegan cinnamon raisin almond flour bread! Lightly sweet, it is gluten-free, oil-free, and made with ease in 1 bowl.
A Challenge: Vegan Almond Flour Bread
Greetings from East Texas, everyone, where it snows one day (just 2 days ago) and feels like summer (mid 70s today) the next. It was absolutely glorious today, but, still feeling in a cozy mood from the previous days, I decided to stick with my plans to do some baking.
I have been playing with almond flour a lot lately, and absolutely loving the results. It is naturally gluten-free, rich with healthy fats, fiber and protein, and (thanks to its high fiber content) leaves me satisfied for hours.
.Almond flour is not difficult to use, so long as you add a whole lot of eggs. In the absence of eggs, it is a challenge.
After much baking, and some hair pulling (another collapse loaf!), I finally succeeded by combining almond flour with an all-purpose gluten-free flour blend.
The sole reason I decided to make a cinnamon-raisin bread in particular, though, is this: I love cinnamon raisin bread. I love cinnamon, and I love raisins, but combine them, in bread form, and I am in bliss. I’ve been this ways since childhood.
This bread isn’t just good. It is amazing (if I do say so myself). It’s super-simple to make (one bowl, no hand mixers, & a short list of ingredients), and though it is low in sugar, it is great for dessert as well as for breakfasts and snacks.
If, for some reason, you do not share my love of raisins (ahem, that includes my sister, multiple friends, and husband), you can leave them out or using another dried fruit, such as dried cranberries. If it’s decadence you’re after, sub the raisins for some chocolate chips.
Happy baking, and here’s hoping you have lots of spring sunshine in your neck of the woods, too!
Add the applesauce, water to bowl; stir until well blended and then stir in the raisins. Spoon batter into prepared pan, smoothing the top.
Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted near the center comes out clean. Cool in pan for 20 minutes, and then invert onto a cooling rack. Remove parchment paper. Cool completely before slicing.
Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Flour Tips: It is critical that a gluten-free flour blend be used for the bread to work. Other gluten-free flour will not work here.
Regular Flour Option: If you do not need this to be gluten-fee, use all-purpose flour, white whole wheat flour or spelt flour in place of the gluten-free flour blend.