19 August, 2018
Cinnamon Raisin Swirl Bread
Cinnamon Raisin Swirl Bread
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 Loaf
Ingredients
Filling
- 1 tbsp Swerve Sweetener
- 1 tsp ground cinnamon
Bread
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 6 tbsp psyllium husk powder
- 1/4 cup California raisins chopped fine
- 2 tbsp Swerve Sweetener
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups egg whites liquid egg whites work well but you can also measure out whites from regular eggs. It will be 8 to 12 whites, depending on the size
- 4 tbsp melted butter divided
- 2 tbsp apple cider vinegar
- 3/4 cup hot water almost boiling
Instructions
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Preheat oven to 350F and grease a 9x5 inch loaf pan. Grease 2 large pieces of parchment paper.
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In a small bowl, whisk together the sweetener and cinnamon. Set aside.
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In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, chopped raisins, sweetener, baking powder, cinnamon and salt.
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Add egg whites, 3 tbsp of the melted butter and the apple cider vinegar. Stir to combine. Slowly stir in hot water until dough expands.
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Turn dough out onto one of the pieces of greased parchment and pat into a rough rectangle. Top with other piece of parchment and roll out to about 8x 12 inches. Brush with about half of the remaining melted butter and sprinkle with cinnamon filling. Roll up tightly and place seam-side-down in prepared loaf pan.
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Brush with remaining butter. Bake 60 to 70 minutes, until golden brown and firm to the touch. Remove from oven and tent with foil. Let cool in pan (this will help keep it from deflating). Once cool, transfer it to a cutting board or serving plate.
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