Golden Raisin and Almond Cinnamon Spice Bread
Serving Size / Yield
- 1 C. white flour
- 1 C. whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/8 tsp. ground cloves
- 3/4 C. almond
- 3/4 C. golden raisin
- 1/2 C. sucanat or sugar
- 1/2 C. maple syrup
- 1 tsp. maple syrup
- 1/2 C. almond milk
- 1 C. soy milk
- 2 Tbs. apple cider vinegar
- 1 tsp. almond extract
- 1/2 C. walnuts
- 2 Tbs. cornstarch
- 1 Tbs. flaxseed
- 1 Tbs. orange zest (1 orange)
- 1/2 C. coconut oil, melted
Start by preheating the oven to 350° and coat a loaf pan with nonstick cooking spray.
Prep: melt the coconut oil and set aside. Add apple cider vinegar to the soy milk and let it sit in the fridge for 15 minutes.
Almonds and Raisins: mix almonds and raisins with 1/4 cup of sucanat or sugar and 1 tsp of maple syrup. Let them sit while working on the rest.
Dry ingredients: whisk together the two flours, baking powder, baking soda, cinnamon, cloves, and cornstarch.
Wet ingredients: Mix the remaining 1/4 cup sucanat (or sugar), maple syrup, coconut oil, zest, and vanilla. Stir the flaxseed into the almond milk and add to the mixture.
Combine: Combine the wet ingredients and the dry ingredients but don’t over-mix.
Pour the batter into a ready loaf pan and bake for 50 minutes. After 50 minutes, check if it's ready with a cake poker or a toothpick. If the poker does not come out clean, cook until ready. Usually not more than 10 additional minutes.
Take out of the pan and let it sit on a cooling rack until completely cool.