Flourless Cinnamon Bread


This bread could be used on a holiday tray, potluck dinner, breakfast or anytime treat.  I found it on http://realfoodforager.com

Flourless Cinnamon Raisin Bread




  1. In the food processor process the cooked kabocha squash — it may be dry and crumbly
  2. Add the eggs, honey and softened ghee or butter and process
  3. If the kabocha squash is very dry, add the water or coconut milk
  4. Add the baking soda, salt and all the spices and process
  5. Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
  6. The batter should be thick but somewhat pourable
  7. Divide the batter into the three baking pans
  8. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  9. Place all three small baking pans on one cookie sheet for ease in handling
  10. Bake at 325 degrees F for 20 — 30  minutes or until a toothpick comes out clean
  11. Cool on a rack

Prep Time: 10 minutes
Bake Time:  30 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

– See more at: http://realfoodforager.com/recipe-flourless-cinnamon-raisin-bread-paleo-gaps/?utm_source=buffer&utm_campaign=Buffer&utm_content=buffer64193&utm_medium=facebook#sthash.PObMZ4hc.dpuf

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