I hate shop-bought cinnamon loaves.
They’re always packed full of chemicals, thickeners, sweeteners and of course – loads of gluten. This wrecks havoc with my IBS and I decided to (stupidly) give up cinnamon raisin loaves quite a while ago in response to this.
This was stupid – and I’ll tell you why…. my two hands are much better at making a superior loaf. One that is gluten-free, low in sugar and packed full of delicious homely spices that don’t translate in a shop-bought loaf.
This recipe is awesome – although I do recommend eating quickly and to make in small batches as the loaf will only be at its best for around 2-3 days. You can also add in any dried fruits you fancy. It doesn’t have to be raisins, you can add dried cranberries or even freeze-dried raspberries!
Gluten Free Cinnamon Raisin Loaf Recipe
- 100g brown rice flour
- 100g almond meal
- 50g coconut flour
- 2 large eggs, beaten
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup or honey
- 1 tsp ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 80g raisins or sultana, soaked & drained
1. Preheat your oven to 180c and prepare a deep loaf tin.
2. In a bowl mix all the dry ingredients together, including the spices.
3. In a separate bowl mix the beaten eggs, coconut oil and syrup together until fully combined.
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4. Make a well in the middle of the dry ingredients like you would with any normal dough and gradually stir in the wet mixture.
5. Once mixed well, pour the contents into the prepared loaf tin and bake on the middle shelf for 40 minutes or until golden brown and breaking on top.
6. Remove and leave to cool for around 15 minutes. Then slice up, toast & serve with a slick of butter or dairy-free spread!