Ingredients
Scale
- 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
- Prep Time: 15 minutes
- Cook Time: 45 minutes