Wheat Belly Walnut Raisin Bread
Gluten free raisin bread
- 1-1/3 cups almond meal/flour
- 1/3 cup ground golden flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon seasalt
- 3/4 cup raisins
- 1/2 cup chopped walnuts
- 2 eggs
- 1 egg white
- 1/4 cup butter, coconut oil, or extra-light olive oil, melted and cooked
- 1/2 cup buttermilk
Preparation time 15mins
Cooking time 55mins
Preheat oven to 350 F Grease an 8-1/2 X 4-1/2 loaf pan
In a large bowl, sift together the almond meal/flour, flaxseeds, baking powder, baking soda, cinnamon, and salt. Add the raisins and walnuts and stir to combine.
In a small bowl, combine the eggs, egg white, butter or oil, and buttermilk and beat lightly to break up the yolks.
Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.