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Cinnamon Raisin Bread

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  • Cinnamon Raisin Bread

    1 loaf

    2 cups (224g) flaxseed meal, freshly ground
    2 Tbsp cinnamon
    1 Tbsp baking powder
    1/8 + 1/16 tsp stevia concentrate powder
    5 eggs, large
    1 Tbsp oil
    1 Tbsp plain yogurt
    1/2 cup water (reserved from soaking raisins)
    3/4 cup (124g) raisins


    Soak raisins in warm water for about 30 minutes to plump.

    Preheat oven to 350.

    Prepare a medium loaf pan with parchment paper.

    Grind flax seed in blender until fine, about 15 seconds with a Breville Ikon, then put in a large bowl with dry ingredients and whisk together.

    Drain raisins saving a 1/2 cup of the water then put eggs, oil, yogurt and raisin water into blender until blended about 10 seconds.

    Add wet mixture to dry whisking well then stir raisins into mixture distributing evenly.

    Pour into a medium loaf pan.

    Bake for about 40 minutes. Check for doneness with a knife or toothpick.

    Cool, slice and refrigerate or freeze.
    Last edited by O_O; 05-23-2012, 07:44 PM.
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