- 1 1/3 cups almond flour
- 1/3 cup flaxseed flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp vanilla
- 1/2 tsp stevia
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp active dry yeast
- 3/4 cup raisins
- 1/2 cup chopped nuts – pecans, walnuts or almonds.
- optional – add 1/2 to up to 2 very ripe banana’s
- 3 whole eggs
- 1/4 cup softened butter or butter ghee
- 1/2 cup buttermilk (or yogurt/milk or cream)
Mix dry ingredients with a fork or whisk. In a separate bowl, beat until whipped the wet ingredients. Combine dry and wet and mix with a hand mixer until well blended. Pour into a 8 1/2 by 4 1/2 inch loaf pan heavily coated with ghee.
Bake in a preheated 350 degree oven for 40 minutes. Test middle with a toothpick until it comes out clean. Take out, cool 2 minutes and then invert on a wire rack.
Invert this on a cutting board and serve slices while warm with butter and preserves.
Best if eaten with a cup of fresh brewed coffee.
One thought on “Wheat Free (grain free) Cinnamon Raisin Bread”
Tried it, incredibly delicious. Thanks Phil.