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Paleo Raisin Bread

14 INGREDIENTS • 10 STEPS • 1HR

Paleo Raisin Bread

Recipe

4.3

3 ratings
Editor's Choice
Editor's Choice
This grain-free, nut-free and dairy-free Raisin bread is made of sweet potato and came out more cake-y than bread-y. You could easily slice and freeze this raisin bread and lightly toast it for breakfast in the mornings or store it in a container in the fridge for 3-4 days.
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This grain-free, nut-free and dairy-free Raisin bread is made of sweet potato and came out more cake-y than bread-y. You could easily slice and freeze this raisin bread and lightly toast it for breakfast in the mornings or store it in a container in the fridge for 3-4 days.
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...

1HR

Total Time

$3.53

Cost Per Serving

Ingredients

Servings
4
us / metric
Sweet Potato
200 g
Sweet Potatoes
Egg
4
Eggs
Coconut Flour
60 g
Coconut Flour
Flaxseed Meal
80 g
Flaxseed Meal
Coconut Oil
120 mL
Coconut Oil
Coconut Milk
120 mL
Coconut Milk
Raisins
4 Tbsp
Raisins
Tapioca Starch
4 Tbsp
Tapioca Starch
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Soda
1/2 tsp
Baking Soda
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
Sea Salt
1/2 tsp
Sea Salt
Honey
4 Tbsp
Honey

Nutrition Per Serving

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Calories
721
Fat
50.8 g
Protein
12.8 g
Carbs
60.6 g
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...

Cooking Instructions

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step 1
Preheat the oven to 320 degrees F (160 degrees C). Grease and line a loaf pan with butter and baking paper so the sides over the hang the long side a little.
step 2
Steam the Sweet Potatoes (200 g) and allow to cool slightly, peel, and place in food processor. Pulse until evenly mashed.
step 3
Add Eggs (4), Coconut Flour (60 g), Flaxseed Meal (80 g), Coconut Oil (120 mL), Coconut Milk (120 mL), Tapioca Starch (4 Tbsp), Honey (4 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (1/2 tsp), Apple Cider Vinegar (1 tsp), and Sea Salt (1/2 tsp).
step 3 Add Eggs (4), Coconut Flour (60 g), Flaxseed Meal (80 g), Coconut Oil (120 mL), Coconut Milk (120 mL), Tapioca Starch (4 Tbsp), Honey (4 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Soda (1/2 tsp), Apple Cider Vinegar (1 tsp), and Sea Salt (1/2 tsp).
step 4
Pulse all ingredients until all are mixed together evenly.
step 5
Then add Raisins (4 Tbsp) and pulse gently, not completely as you want to keep some raisins whole.
step 5 Then add Raisins (4 Tbsp) and pulse gently, not completely as you want to keep some raisins whole.
step 6
Spoon into lined loaf pan and even out the surface.
step 6 Spoon into lined loaf pan and even out the surface.
step 7
Place in middle rack for 50 minutes. The raisin bread is ready when an inserted skewer comes out clean.
step 7 Place in middle rack for 50 minutes. The raisin bread is ready when an inserted skewer comes out clean.
step 8
Allow to cool in loaf pan for 10 minutes. Gently loosen the short ends of the loaf, then lift the loaf out with the baking paper.
step 9
Allow to cool slightly on rack before slicing. Once completely cooled store in an airtight container, or slice and freeze.
step 9 Allow to cool slightly on rack before slicing. Once completely cooled store in an airtight container, or slice and freeze.
step 10
Serve lightly toasted with butter, ghee or just on it's own.
step 10 Serve lightly toasted with butter, ghee or just on it's own.

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