How are you?
It’s the question we all ask each other all the time. The ice breaker. My parents say it to each other when they talk on the phone throughout the day even though not much could have changed in a couple hours. Out fish monger chuckles when we ask him before eking out “okay.” Whenever I’m speaking to someone whether it’s a friend or an agent, I always ask it, a reflex.
I guess it’s good to have a way to begin a conversation, but we never really answer the question.
Good. Great. Well. Okay. Hanging in there. Fantastic. Awesome.
That’s about the range of non-answer answers I typically give and get to the routine question. We give the answers we think people want to hear, particularly to strangers, but even to friends and family.
Think about the last few times you answered the old how are you. What did you say? Fine with an attitude is about as controversial as it gets for me, my way of saying ask me more, even though no one does, because we’re not listening. We don’t want to know.
Really. What would someone say if I answered not very good because my freezer is leaking and it’s cold and cloudy outside and I’m still waiting on editorial feedback from and agent? They’d probably have a heart attack right them and there.
Also, that’s all true for me, not that you really wanted to know either 😉
I feel like we should come up with something fresh and new since how are you is about the only thing from our world that has survived what, centuries? Maybe what’s the best thing that happened to you today? Or what did you accomplish today?
Then again maybe we should just get right to the point, especially if it is Paleo Cinnamon Raisin Bread. I love Paleo baking and am constantly impressed by the results like this slightly sweet, fluffy, crusty on the outside, tender on the inside bread that totally reminds me of the raisin bread of my youth without all the junk.
This bread is great for breakfast with nut butter and some fresh fruit, for snack with a cup of coffee or tea, or even a quick dessert, just a little treat to satisfy.
You’ll be jump up and down feeling outstanding once you try this bread.
Paleo Cinnamon Raisin Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
- 4 large eggs
- ¼ cup olive oil
- ¾ cup water
- 1 teaspoon apple cider vinegar
- 2 cups almond meal
- 1/3 cup coconut flour
- 1/3 cup tapioca starch
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ tablespoon baking powder
- ¾ cup raisins
- 1 tablespoon cinnamon, for swirl
- 3 tablespoons coconut sugar, for swirl
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, beat the eggs until light and voluminous. I did this by hand (arm workout!) but a hand or stand mixer will definitely do the trick. Mix in the oil, water, and vinegar.
- Fold in the almond meal, coconut flour, tapioca starch, baking soda, 2 teaspoons cinnamon, and baking powder until well combined, trying not to deflate the eggs too much. Fold in the raisins.
- Spread 1/3 of the batter in a loaf shape of your choice on the parchment. Stir together the cinnamon and coconut sugar for the swirl and sprinkle liberally over the dough. Top with another 1/3 of dough, sprinkle with the rest of the swirl mixture, and finish with the dough.
- Bake for 35-45 minutes until golden brown and fully cooked. Serve warm or cool completely. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature or in a 350 degree F oven.
Notes
Adapted from A Clean Bake
Loved this bread and the recipe. It is quit easy and quack.