After testing a few versions, I created this Paleo/Whole30 friendly version that is oh so cinnamony, moist, and perfectly sweetened from the juicy raisins! This recipe is so versatile you can omit the cinnamon and raisins for a “white” bread or even add savory spices for a great dinner loaf!

Paleo Cinnamon Raisin Soda Bread

5 oz Can Coconut cream

3 oz Cashew/plant milk

1 Tbsp ACV

2 cups Almond flour

1/2 cup Coconut flour

1 cup Tapioca or Arrowroot starch

2 Tbsp Gelatin

1 tsp Sea salt

1 tsp Baking soda’

1 Tbsp Coconut sugar

2 tsp Ground Cinnamon (opt)

1 cup Currants/Raisins (opt)

Directions:

Preheat oven to 375

Heat to melt coconut cream and pour into a small bowl. Add ACV and fill to 1 cup line with plant milk, set aside.

In a large bowl combine flours, gelatin, soda, salt, coconut sugar, and cinnamon. Stir with a fork to combine. Stir in raisins. Add coconut buttermilk and stir to combine, let sit for 3-minutes to allow time for the flours to absorb the milk.

Shape into a rounded loaf on a parchment lined baking sheet. Do not over work or compress dough too much. Cut the crosshatch with a serrated knife. Bake for about 45-minutes (turning the baking sheet around halfway), let cool completely before slicing. This bread can be a bit crumbly when cut, so I find that 1” thick slices are best.

Enjoy and keep stored at room temp up to 2 days.

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