Dairy-Free Homemade Cinnamon Raisin Toast
Elevate your breakfast game with this Dairy-Free Homemade Cinnamon Raisin Toast, a cozy and wholesome treat perfect for any morning. Crafted with plant-based staples like unsweetened almond milk, coconut oil, and maple syrup, this recipe is completely dairy-free yet irresistibly soft and flavorful. Infused with warm cinnamon, plump raisins, and a hint of vanilla, this bread features a delicate swirl of brown sugar for just the right touch of sweetness. With simple techniques like hand-kneading and two easy rises, this loaf bakes up golden and tender, ready to be sliced and toasted to perfection. Whether topped with your favorite spread or enjoyed on its own, this cinnamon raisin toast is a delightful way to start your day. Perfect for vegan diets and those avoiding dairy, it’s a healthier twist on a beloved classic!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 cup Raisins
- 1 cup Unsweetened almond milk
- 3 tablespoons Maple syrup
- 3 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 cup Warm water
- 2 tablespoons Brown sugar
Instructions
In a small bowl, combine warm water and yeast. Stir gently to dissolve the yeast, then let it sit for about 5 minutes until it becomes foamy.
In a separate pot, gently heat the almond milk until it's warm but not boiling. Remove from heat and stir in the coconut oil until melted and combined.
In a large mixing bowl, whisk together the flour, cinnamon, and salt. Add the maple syrup, vanilla extract, and foamy yeast mixture.
Pour the warm almond milk and coconut oil mixture into the dry ingredients. Stir until a dough begins to form.
Add raisins to the dough and knead by hand on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Punch down the dough, then roll it out into an 8x14 inch rectangle.
Sprinkle brown sugar evenly over the dough. Starting from the shorter side, roll the dough tightly to form a log.
Place the rolled dough seam side down in a greased 9x5 inch loaf pan. Cover and let it rise again for 30 minutes until it has risen slightly above the pan.
Bake the bread in the preheated oven for 25-30 minutes, or until golden and hollow when tapped.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice the bread into pieces and toast them before serving.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
