This is a great bread, versatile and easy. Make changes as you see fit. Change up the fruit, add different flours and I'm planning on making one with more corn flour and some fresh summer corn straight from the cob.
Ingredients
2 cups almond flour
⅔ cup corn flour
½ teaspoon sea salt
3 tablespoon coconut oil, heated to liquify
honey 3 tablespoons slightly heated to liquify
3 eggs organic, large
1 teaspoon vanilla extract
½ cup raisins
1 teaspoon cinnamon
Instructions
Put all ingredients in a food processor or large bowl and mix until batter is smooth.
You may want to wait and add raisins toward the end or your mix in a food processor, so that they stay intact.
If mixing by hand, gently beat eggs first before adding to the rest of the batter ingredients.
Spoon batter into a bread pan lined with parchment paper, it will be very thick.
Smooth out to fill pan.
Bake at 300F for 50-55 minutes.
Check after 45 minutes to make sure it isn't burning.
Recipe by Matthew's Puzzle - Autism Recovery, Gluten Free, Green Living Mom Blog at https://www.matthewspuzzle.com/2012/07/almond-bread.html