I try to help Justin feel as normal as possible. I decided to make him this cinnamon raisin bread for breakfast for his first day of school tomorrow. The recipe is in the new Cooking for the SCD Recipe book I just mentioned not too long ago. Justin’s brother and sister will be having the Pepperidge Farm cinnamon raisin bread for breakfast. I will let you guys know how just likes it.
Everyone have a great back-to-school! And keep in touch
CINNAMON RAISIN BREAD
3/4 cup smooth almond butter
2 tablespoons honey
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup raisins (add half to batter and then sprinkle the top with remaining half because they tend to settle on the bottom during cooking)
1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper. I either line the entire pan, or at least the bottom and thne grease the sides. I use a smaller pan, about 4×7 inches, but any pan around this size will work, since the loaf does rise.
2. Using either a spatula or mixer, blend the almond butter, eggs, and honey in a large bowl until creamy.
3. In a sepatate bowl, blend the almond flour, salt, baking soda, and cinnamon together. Add the dry mix to the almond butter batter and blend well.
4. Stir half of the raisins into the batter, blending well.
5. Pour the batter into the prepared baking pan and then sprinkle the rest of the raisins over the top. Use a spoon or spatula to press them into the batter.
6. Bake for 45 minutes, or until a long toothpick or wooden skewer inserted all the way into the center comes out clean. Make sure the very bottom of the loaf is baked.
7. Let cook and slice. Seal and store in the refrigerator for a week or so, or freeze for up to a few months.
*Getting ready for back to school tomorrow! Sorry for any typos! Always in a hurry! 🙂 Just wanted to share this recipe real quick! Enjoy!