Sometimes I just want a slice of fruit toast for breakfast. In my prior life when I ate as much as I liked of whatever I liked, I really enjoy a dense fruit toast slathered in butter. I used to struggle to eat just one or two slices of the gluten-filled, sugar-filled, factory-made, chemical-laden bread. Nowadays I don’t see anything wrong with some fruit toast and butter, but I would choose to eat a healthier version.
This recipe is filling and one slice is plenty to keep you going all morning. It has no refined sugar but is sweet and spicy.
Cinnamon Raisin and Cranberry 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)
- 3 tbsp honey
- 3 tsp cinnamon
- Combine the honey and cinnamon in a small cup and set aside.
- 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.