Cinnamon Raisin and Cranberry Bread
A sweet and spicy fruit bread for morning toast. Refined sugar-free and filling so you only need one slice!
Servings: 10 slices
Ingredients
Bread
- 1½ cups almond meal or flour
- ¼ cup coconut flour
- 1 pinch salt good quality
- 1 tsp baking soda
- 1½ tbsp cinnamon
- 1 tsp ground dried ginger
- ¼ tsp ground clove
- 3 eggs
- ¼ cup coconut oil melted
- 2 tbs water
- 1 tsp vanilla essence
- ¼ cup honey
- ½ cup sultanas or raisins
- ½ cup dried cranberries unsweetened (or could use sultanas again)
Drizzle
- 3 tbsp honey
- 3 tsp cinnamon
Instructions
Drizzle
- Combine the honey and cinnamon in a small cup and set aside.
Bread
- Preheat oven to 180 degrees Celsius.
- Line a loaf tin.
- Mix almond and coconut flours, baking soda, salt, cinnamon, ginger, and clove.
- In a separate bowl combine eggs, melted coconut oil, honey, water, and vanilla.
- Pour the wet ingredients into the dry ingredients and combine well.
- Stir through the sultanas and cranberries.
- Pour half the mixture into the lined tin, drizzle half the drizzle over the mixture, then add the second half of mixture and drizzle remaining drizzle over the top.
- Bake for 45minutes.
- Cool and slice to munch on for breakfast. Or freeze individual slices to eat later. Reheat by warming in a frying pan for a crispy toast outside and warm inside.