Ali Segersten’s Grain-Free, Dairy-Free Cinnamon Raisin Bread
Countdown to 2014 Cookbook Giveaway: Day 7
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my seventh guest and her book!
WHO: Ali Segersten, Whole Life Nutrition and Nourishing Meals
BOOK: Healthy Holiday Grain-Free Treats and Raw Desserts
RECIPE: Grain-Free, Dairy-Free Cinnamon Raisin Bread
Yield: About 12 servings
½ cup coconut flour
½ cup arrowroot powder
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon sea salt
2 to 3 teaspoons ground cinnamon
4 large organic eggs
⅓ cup melted coconut oil
¼ cup pure maple syrup
¼ cup unsweetened applesauce
½ cup raisins
Use this bread to make French toast in the morning, or spread with organic pastured butter. Serve with warm spice tea and raw almond milk.
1. Preheat oven to 350 degrees F. Grease an 8.5 x 4.5 inch glass bread loaf pan with coconut oil.
2. In a large mixing bowl, whisk together the dry ingredients. In a smaller mixing bowl, whisk together the wet ingredients. Pour the wet into the dry and vigorously whisk together. Fold in the raisins.
3. Pour batter into prepared pan. Bake for about 40 minutes. Cool for about 10 minutes and then loosen the sides of the pan with a knife and turn out onto a wire rack to cool.