Paleo Raisin Cinnamon Sourdough Bread
Delight in the wholesome flavors of this Paleo Raisin Cinnamon Sourdough Bread, a healthy twist on a classic favorite! Packed with nutrient-rich flours like blanched almond, tapioca, and coconut, this gluten-free and grain-free recipe offers a soft, tangy sourdough texture paired with sweet bursts of raisins and aromatic cinnamon. Perfect for those following a Paleo-friendly diet, this bread leverages a unique sourdough starter made without grains and uses natural sweeteners like raw honey for a hint of sweetness. With just 20 minutes of prep time and easy-to-follow instructions, this loaf is ideal for breakfast, snacking, or pairing with your favorite nut butter. Serve it warm for a comforting treat, and savor the harmony of flavors and textures in each bite!
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Recipe Information
Ingredients
- 2 cups blanched almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 0.5 teaspoon sea salt
- 4 large eggs
- 2 tablespoons raw honey
- 2 tablespoons apple cider vinegar
- 0.5 cup sourdough starter (Paleo-friendly)
- 0.75 cup raisins
- 0.25 cup coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and sea salt. Set aside.
In another bowl, beat the eggs. Add honey, apple cider vinegar, and melted coconut oil, mixing until well combined.
Stir in the Paleo-friendly sourdough starter into the wet ingredients until fully incorporated.
Add the wet ingredients to the dry ingredients, mixing thoroughly until no lumps remain.
Fold in the raisins gently, ensuring they are evenly distributed throughout the batter.
Pour the bread batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 126.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 812 mg | 62% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2637 mg | 56% | |
*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.
