When one of my friends I met online said she made my spinach bread recipe without the spinach, for some reason, cinnamon raisin bread popped into my head. Her feedback made me realize that I had a good base to create different types of breads. So this is how this recipe came about.
My family & I topped the bread with kite hill vegan cream cheese and ate alongside the curried butternut squash soup (my fall/winter favorite) and it was heavenly.
I also made an avocado toast with arugula and pink salt and it was surprisingly delicious! I wasn’t sure how it’d taste because the bread is on the sweeter side but I know I’ll be making the combo often.
Cinnamon Raisin Bread
Ingredients:
1 banana, mashed
2.5 cups gluten free oats*, blend to make into flour (*I’ve used both old fashioned rolled oats and quick cooking kind and both work fine.)
1/2 tsp pink salt
1 tsp baking soda
2 tsp cinnamon
1-2 Tbsp coconut sugar
1 Tbsp apple cider vinegar
1/4 cup ground flax seeds
1 1/4 cup plant milk
1 tsp vanilla flavoring
1 cup raisins
Directions:
Mix everything except for the raisins. Add them to the batter once everything is well combined. Pour the batter into a lined bread pan and baked it at 375F for 1 hour. If a toothpick comes out a bit moist that’s ok. The bread continues to cook in the pan as it cools down. I try to leave it alone for at least 30 minutes then transfer it’s to a cooling rack.
