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Tuesday, April 27, 2010

Paleo Pecan Raisin Bread!

And the best part is (1) it's like bread, (2) it is super easy to make and (3) NO AGAVE!!!

Seriously, try this today.

Pecan-Raisin Bread

3/4 c creamy roasted almond butter @ room temp
4 lg eggs
1/4 c blanched almond flour
1/4 c arrowroot powder
1/2 t sea salt
1/2 t baking soda
1 t cinnamon
1/2 c pecans, coarsely chopped **
1 c raisins

Preheat oven to 350F. Grease a 7x3 loaf pan with grapeseed oil and dust with almond flour.

In a large bowl, mix the almond butter with a handheld mixer until smooth, and then blend in the eggs. IN a medium owl, combine the almond flour, arrowroot powder, salt, baking soda, and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the pecans and raisins. Pour the batter into the loaf pan.

Bake for 45-50 min on the bottom rack of the oven, until a knife inserted into the center comes out clean. Let the bread cool in the pan for 1 hour, then serve.

To store: wrap the bread in a paper towel, place in a resealable plastic bag and refrigerate. WIll keep for up to six days (as if it would last that long!).

Thanks Elana's Pantry for the recipe!

**the only change I would make would be to toast the pecans first.

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