Description
Vegan and gluten-free cinnamon raisin bread that’s packed with raisins and texture. Made cinnamon-y with a secret ingredient!
Ingredients
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 2 ¼ cups gluten-free oat flour
- ½ cup super-fine almond flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- pinch of Himalayan sea salt
- 1 cup unsweetened almond milk
- 1/2 cup almond butter (or sub any neutral nut butter)
- 1 TBSP MTO Kombucha Cinnamon (or sub more unsweetened almond milk)
- 1/2 cup unrefined coconut sugar
- 1 1/4 cup raisins (plus more for topping)
Instructions
- Preheat the oven to 350°F and line a loaf pan with with parchment paper or lightly grease with coconut oil. Set aside.
- In a large bowl, add the ingredients for your flax egg and allow to gel for ~5 minutes.
- Add in the unsweetened milk, almond butter, coconut sugar, and kombucha. Whisk until well incorporated.
- Sift in the oat flour, almond flour, cinnamon, baking powder and Himalayan sea salt. Whisk until just incorporated, making sure no clumps remain. Fold in the raisins.
- Pour batter evenly into prepared pan and use a rubber spatula to smooth the batter into an even layer. Top with optional raisins and press slightly into the batter.
- Bake for 35-40 minutes or until a toothpick comes out of the center of the loaf clean.
- Allow the bread to cool completely before slicing and serving. Enjoy as is or with a smear or nut butter. Store leftover cinnamon raisin bread in the refrigerator for up to one week and freeze for long term storage.
Notes
If you don’t have MTO Kombucha Cinnamon you can sub any kombucha or extra almond milk
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breakfast, Bread
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free