Paleo Cinnamon Raisin Bread


1 1/2 Cups Almond Flour

1/4 Cup Coconut Flour

1/8 tsp Salt

1 tsp Baking Soda

1 1/2 Tablespoon Cinnamon

3 Eggs

1/4 Cup Coconut Oil

2 Tablespoons Water

1/4 Cup Honey

1 tsp Pure Vanilla Extract or Vanilla Paste

1 Cup Sultanas

Cinnamon Drizzle:

3 Tablespoons Honey, heated slightly

3 teaspoons of Cinnamon


Preheat the oven to 160C.

Grease a standard loaf tin with coconut oil and line with baking paper.

In a large bowl, combine almond flour, coconut flour, salt, baking soda and cinnamon. Stir to combine thoroughly.

In a separate bowl, combine melted coconut oil, water, honey and vanilla.

Add wet ingredients to the dry ingredients and stir to combine.

Add sultanas and stir through mixture.

Place half of the mixture in the bottom of the loaf tin and spread evenly.

In a small bowl or mug, combine warm honey and cinnamon and pour half of this mixture over the bread mixture.

Add remaining bread mixture to the loaf tin and top with remaining honey and cinnamon mixture.

Bake for approx. 40 mins or until the top is golden and a skewer comes out clean when inserted into the bread.

Cool completely before storing in an airtight container.

This loaf is lovely eaten warm, but will be quite soft and crumbly until it has cooled completely.

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