Paleo-Almond Spice Raisin Bread

January 25, 2013    Working in my kitchen over the past several weeks to refine a Paleo bread, I’ve hit on something that is moist and flavorful.  It even passed the taste test with my non-Paleo spouse, Alan.  “This is a keeper,” was his verdict, once it had cooled enough for tasting.  I’ve tried it with a variety of combinations, but for our tastes, the walnuts and raisins, along with a generous use of spices hit perfectly.  Varying the types and blends of paleo friendly flours, I found the almond flour standing solo was the best.  In terms of sweeteners, honey works, but coconut palm sugar was superior in terms of flavor and texture. 

The only problem with this bread was that it disappeared too fast.  Luckily, the recipe can be put together quickly!

Paleo-Almond Spice Raisin Bread

2 cups blanched almond flour (I use Honeyville)

¼ cup coconut palm sugar (or dark honey )

½ cup chopped walnuts (or sliced almonds)

1/3 cup raisins

¼ tsp. salt

1 tsp. baking soda

1 Tbsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ground ginger

6 large eggs

¼ cup coconut oil, melt if necessary

1 Tbsp. apple cider vinegar

Preheat the oven to 350 degrees.  Combine the first ten ingredients in a large bowl and toss to thoroughly mix.  In a smaller bowl, mix the eggs, oil and vinegar until eggs are well beaten.  Add the wet ingredients into the dry ingredients and mix just until they are incorporated.  Do not over mix.  Coat the loaf pan with coconut oil and line the bottom of the pan with parchment paper.  Spoon the batter into a loaf pan (I use an 8X4 inch pan.)  Place in the preheated oven and bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
Shared with: Gluten-Free Fridays, Whole Foods Friday, Fat Tuesday,
Slightly Indulgent Tuesday, Allergy Free Wednesdays,

 Gluten-free Wednesdays, Keep It Real Thursdays