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All Natural Cinnamon Raisin Bread Recipe: Gluten and Grain Free and Sugar Free

2 min read
Sugar Free and Grain Free Cinnamon Raisin Bread

This post is participating in The Nourishing Gourmet’s Pennywise Platter Thursday.

This cinnamon raisin bread recipe brings back memories. It’s full of flavor, packed with nutrition and won’t send your blood sugar sky high after eating it, like most commercial cinnamon raisin breads. Enjoy at breakfast for it’s high protein content, or place a small slice alongside a light meal at dinner. Toast in the toaster oven and spread a little organic butter on top. A very nourishing, yeast free bread.

Although the carbohydrates in the raisins boost the sugar content up a bit, know that the fats in the coconut oil (or butter), the fiber in the flours and the protein in the eggs all help lower the overall glycemic index of the bread, lowering the effect it will have on your blood sugar levels. Cinnamon in this bread also acts as a blood sugar regulator.

This bread was made in a 4x3x2 mini loaf pan, perfect for cutting out into small pieces to go alongside an evening meal. You can certainly double this recipe if you are making it in a larger loaf pan. Feel free to experiment with more eggs and less almond milk if you like, to bring up the protein. Also, this bread is quite crusty and hard on the outside, which is something I really like.

Cinnamon Raisin Bread Recipe

1/4 cup coconut flour
3 TBSP. Flax Meal
2 TBSP. Garbanzo Bean flour
1 TBSP. Quinoa flour
1 tsp. Baking Powder, aluminum free
1 tsp. Ground Cinnamon
1/4 tsp. himalayan sea salt
1/4 tsp. stevia extract powder
1/4 cup xylitol, or coconut sugar OR 2 TBSP. honey (will bring the carbs up)
1/3 cup raisins

2 eggs
1 egg white
2 TBSP. melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and xylitol.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Nutrition Information (per 1/8th):

Carbohydrate: 9.8 grams Fiber: 3 grams Net Carbohydrate: 6.8 grams Protein: 3.5 grams Fat: 6 grams

This recipe is also a part of The Whole Gang‘s recipe carnival!

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7 thoughts on “All Natural Cinnamon Raisin Bread Recipe: Gluten and Grain Free and Sugar Free

  1. I love that this is gluten and sugar free! I’ve read through a bunch of your posts, and feel that we share a very similar outlook to health – especially when it comes to the backwards dietary guidelines. I’m a nutritionist and am constantly educating my clients on the importance of eating what’s right for their body, not what our government says is right for us. Because, as you say, everyone IS different. And unfortunately, our children will be impacted by these recommendations. But, the strongest tool we have is education!

    Blogs like yours help get the word out. I’m so happy we could connect on Foodbuzz, I look forward to your future posts, Brandon!

    1. You are AWESOME Leanne! I’m in school right now majoring in Nutrition. Will definitely be picking your brain every now and then for advice! I’m so happy we connected, as well! Thank you for stopping by.

  2. I just discovered your site through Zevia on Facebook! I’m anxious to read more! I’m just getting started learning about healthy food & reducing/eliminating grains! Anxious to try some of your recipes!

  3. This makes a very small loaf! I replaced the garbanzo bean flour for more quinoa flour (garbanzo beans don’t agree with me 🙁 ) and the raisins for cranberries and baked for about 35 min – mmm yum!!! The recipe was pretty easy too. Thank you!!

    1. So happy to hear the quinoa flour replaced the garbanzo bean flour! I’m wondering if using more almond flour would work, too. So glad you enjoyed it Annette! 🙂

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