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RECIPE
14 INGREDIENTS10 STEPS1hr

Paleo Raisin Bread

4.3
3 Ratings
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.
Paleo Raisin Bread Recipe | SideChef
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.
EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
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EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
1hr
Total Time
$3.53
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/3 cups
1/2 cup
Coconut Flour
1/2 cup
Flaxseed Meal
1/2 cup
Coconut Oil
1/2 cup
Coconut Milk
1/4 cup
Raisins
1/4 cup
Tapioca Starch
1 tsp
Ground Cinnamon
1/2 tsp
Baking Soda
1/2 tsp
1/4 cup
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Nutrition Per Serving

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CALORIES
721
FAT
50.8 g
PROTEIN
12.8 g
CARBS
60.6 g

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 (1 1/3 cups) and allow to cool slightly, peel, and place in food processor. Pulse until evenly mashed.
Step 3
Add Eggs (4) , Coconut Flour (1/2 cup) , Flaxseed Meal (1/2 cup) , Coconut Oil (1/2 cup) , Coconut Milk (1/2 cup) , Tapioca Starch (1/4 cup) , Honey (1/4 cup) , 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 (1/4 cup) 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 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 10
Serve lightly toasted with butter, ghee or just on it's own.
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Nutrition Per Serving
Calories
721
% Daily Value*
Fat
50.8 g
65%
Saturated Fat
34.2 g
171%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
60.6 g
22%
Fiber
12.9 g
46%
Sugars
22.9 g
--
Protein
12.8 g
26%
Sodium
471.7 mg
21%
Vitamin D
1.0 µg
5%
Calcium
117.7 mg
9%
Iron
4.7 mg
26%
Potassium
595.1 mg
13%
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