Paleo Raisin Bread

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.

Steam the Sweet Potatoes (7 oz) and allow to cool slightly, peel, and place in food processor. Pulse until evenly mashed.

Add Eggland's Best Classic Eggs (4), Coconut Flour (1/2 cup), Flaxseed Meal (1/2 cup), Coconut Oil (1/2 cup), Coconut Milk (1/2 cup), Tapioca Starch (4 Tbsp), Honey (4 Tbsp), Vanilla Extract (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Baking Soda (1/2 tsp), Apple Cider Vinegar (1 tsp), and Sea Salt (1/2 tsp).

Pulse all ingredients until all are mixed together evenly.

Then add Sun-Maid Raisins (4 Tbsp) and pulse gently, not completely as you want to keep some raisins whole.

Spoon into lined loaf pan and even out the surface.

Place in middle rack for 50 minutes. The raisin bread is ready when an inserted skewer comes out clean.

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.

Allow to cool slightly on rack before slicing. Once completely cooled store in an airtight container, or slice and freeze.

Serve lightly toasted with butter, ghee or just on it's own.