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Old 02-21-2011, 01:52 PM   #1
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Cinnamon Raisin Bread Recipe w/ Pics



I was playing around in the kitchen about a month ago with the available ingredients I had on hand, and came up with this gluten free, low carb cinnamon raisin bread. If you can handle the carbs from the raisins (which divides out after serving), then you will LOVE this bread.

This bread was made in a 4x3x2 mini loaf pan, perfect for cutting out into small pieces to go alongside an evening meal. You can certainly double this recipe if you are making it in a larger loaf pan. Feel free to experiment with more eggs and less almond milk if you like, to bring up the protein. Also, this bread is quite crusty and hard on the outside, which is something I really like.

Cinnamon Raisin Bread Recipe

1/4 cup coconut flour
3 TBSP. Flax Meal
2 TBSP. Garbanzo Bean flour
1 TBSP. Quinoa flour
1 tsp. Baking Powder, aluminum free
1 tsp. Ground Cinnamon
1/4 tsp. himalayan sea salt
1/4 tsp. stevia extract powder
1/4 cup xylitol, or coconut sugar OR 2 TBSP. honey (will bring the carbs up)
1/3 cup raisins

2 eggs
2 TBSP. melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and xylitol.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2" loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Each serving (for eight slices) equals 6 grams net carbs. You can add less raisins, if you like, or leave them out all together.

Is there anything you can think of that would substitute for the raisins? I'm OK with the carbs in the raisin, because it is combined with the good fats and proteins of coconut oil and the eggs, but someone else might not be comfortable with the carb content in each small slice. Any ideas?
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Old 02-21-2011, 03:08 PM   #2
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I think it is Caroline or Linda Sue who cuts the raisins into quarters--You still get raisiny bites, but use fewer raisins--just a thought--

By the way, I love your pictures! Recipe looks great--garbanzo bean flour? Is it carby?
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Old 02-21-2011, 03:13 PM   #3
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This looks great, but I don't have all those different flours...the garbanzo and the quinoa, but maybe almond could be subbed for it.

Yes, another good idea is to plump up the raisin bits to make them bigger in some warm water before adding to the batter.
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Old 02-21-2011, 03:40 PM   #4
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Have everything but the quinoa flour so I too am asking about a sub for this.

Any ideas?
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Old 02-21-2011, 04:07 PM   #5
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Will see if I can get around to it this week sometime. It looks and sounds really good!
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Old 02-21-2011, 04:53 PM   #6
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Thank you for the comments.

@ouizoid and @carolynF - Thank you for the ideas about the raisins. Perhaps next time I will cut the raisins and soak them in water before adding them to the batter. Garbanzo bean is a bit carby, with 13 grams net carb per 1/4 cup. I only use 2 TBSP, which comes out to less than 1 gram of net carbohydrates per slice (if slicing into eight slices).

You can definitely substitute the quinoa flour for almond flour. I was actually thinking about this when I was making it.

@charski - Great! Let me know how it goes, and what additions/changes you decided to make, if any. Would LOVE to see if we could make this lower in carbs, yet still taste sweet and good!
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Old 02-21-2011, 05:35 PM   #7
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I'm convinced you could make flour out of anything you can dry and grind up!
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Old 02-21-2011, 05:51 PM   #8
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Do you plan to start posting the nutrition data for your recipes? They look interesting and the pictures are lovely, but it would be good to know in advance what level of risk I was about to expose myself to. (Chocolate covered cherries represent really dangerous territory for me! )
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Old 02-22-2011, 06:24 AM   #9
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Mistake, sorry!

Last edited by Beeb; 02-22-2011 at 06:31 AM..
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Old 02-22-2011, 07:52 AM   #10
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Copying and a pasting. Thanks for the delicious looking recipe, I have all the ingredients except for the bean flour so I'll sub almond flour for that.

Pam
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Old 02-22-2011, 09:17 AM   #11
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Also, we could sub a little oat flour, too..
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Old 02-22-2011, 11:46 AM   #12
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Yes, you can substitute oat flour for the quinoa. You can also use buckwheat, which I often use in place of quinoa. This way I can be sure it is gluten free. Thanks for the suggestions!

Also, I posted this recipe today while also adding the nutrition information. Here it is:

Carbohydrate: 9.8 grams Fiber: 3 grams Net Carbohydrate: 6.8 grams Protein: 3.5 grams Fat: 6 grams

The best way I can think of for bringing down the carbohydrates of this bread are:

1. Using almond flour instead of quinoa, using buckwheat or oat flour instead of the bean flour.

2. Only using half of the amount of raisins, cutting them in half, and soaking them to make them bigger.

I knew I could find help on this board!
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Old 02-22-2011, 08:59 PM   #13
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This looks yum. I think I'll use some s/f dried cranberries instead of raisens just cause that is what I have on hand. thanks for the recipe.
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Old 02-23-2011, 02:54 AM   #14
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Looks delish! Is it possible to use flax meal in place of the other flours (quinoa and garbanzo)?
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Old 02-23-2011, 07:28 PM   #15
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I have this in the oven right now and I have decided I will not use the garbanzo flour again. The taste of this flour was so strong in the batter I had to use more sweetener and cinnamon to disguise it. I used Jen's bake mix in place of the Quinoa flour, and coconut milk instead of the almond. Also used 2 TBS of raisins instead of the 1/3 cup, plumped with water and cut in half.

I also lowered the heat to 350 degrees because it was browning too fast without being anywhere near done in the middle. My oven tends to run hot, though so this could just be what I needed to do and do not suggest others do this without first trying the original temp of 400 degrees as posted.

It smells heavenly and I can't wait for breakfast to try this with some butter!

Here are the Nutritional Facts with my tweaks and made into 6 servings:

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 39
Calories 83

% Daily Values*
Total Fat 4.38g 7%
Saturated Fat 1.518g 8%
Polyunsaturated Fat 1.086g
Monounsaturated Fat 0.886g
Cholesterol 71mg 24%
Sodium 33mg 1%
Potassium 14mg
Total Carbohydrate 7.39g 2%
Dietary Fiber 3.2g 13%
Sugars 1.44g
Protein 4.87g

NET CARBS: 4.19g
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