Saturday, November 3, 2012

Cinnamon Raisin Bread

Don't you just love to go out and party until 4AM on a Friday evening? Hm... while that may be a good time for some, I've been enjoying my Friday nights with my oven ;) And cozily sleeping on my memory foam mattress with my bamboo modal sheets at 4AM...

Friday nights have become an experimental bread baking night for me. I've made some pretty awesome breads (and some not-so-awesome ones) but I love to try new ingredients and methods. I typically jot down notes throughout the day on the next bread that I want to make. Tweaking existing recipes ever so slightly. Baking is therapeutic for me and of course I love to see how close I can come to making a bread that is recognizable by all (including gluten and yeast eaters), as bread.

This is the first time I have baked with brown rice flour in a long time. In fact, it's the first time that I've had rice in several months. But, I am going through a process of 're-introducing' foods back into my life. So, I decided a bread would be a good way to do it as it is mixed in with plenty of other ingredients.

The consistency of this bread was fantastic. Separating the eggs out really makes a big difference in making the bread... bread.

Cinnamon Raisin Bread

3 bananas (just before they are ripe)
2 egg yolks, organic/cage-free (reserve the whites) 
4 egg whites, organic/cage free
1 tsp 100% pure maple syrup 
1/2 tsp vanilla
1 cup almond meal/pulp (I used leftover pulp from Homemade Almond Milk)
1 cup brown rice flour
Dash of sea salt
2 tbls coconut oil, melted 
1 tsp apple cider vinegar
1/2 tsp cinnamon 
1/4 cup organic raisins


Mash the bananas in a large bowl, add in the yolks, vanilla and maple syrup and stir well. Whip up the egg whites in a small bowl until they are white and frothy and set aside. 

Combine the dry ingredients (almond meal/pulp, brown rice flour & salt). Add them to the larger bowl with the banana mixture. Stir well and then add in the coconut oil and apple cider vinegar.

Next, add in the cinnamon and raisins. Stir until incorporated with the batter and lastly, fold in the egg whites. Mix in thoroughly. 

Coat a bread pan with coconut oil and bake at 350° for 40-45 minutes or until a toothpick comes out clean. 

The bananas with the rice make this bread nice and dense. And with the combination of the other ingredients, the bananas are not too overwhelming. And unlike some rice based breads, it's moist.

Allow to cool for at least 45 minutes before removing from the bread pan. I cut a big hunk off for me to enjoy the next morning and then split the remaining in half in two to freeze so that I have some on hand. 



This bread...

Enjoy (with coffee the next morning...and some Earth Balance Coconut Spread...;) )

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