Paleo Flax and Raisin Breakfast Bread

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I have a hard time motivating myself to do a lot of Paleo baking. I know I mention this every blue moon when I actually bake something, but it’s something I really want to improve for 2013. Yes, I’m already thinking of my New Year’s resolutions. Next year promises to be a big one and I think it should have a few more baked goods than 2012.

I’ve been gradually trying to get better at understanding the flours and combinations that produce the best results. It’s been a challenge, and I’ve had more than a few failed experiments, but I think I’m finally getting the hang of it. I will say that there are more than a few terrible recipes lurking out there that I’ve had the misfortune of trying along the way.

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This has been my favorite loaf thus far. It’s the combination of a few different recipes. I absolutely love the light and fluffy crumb contrasted with the slight grain of the flax. Neil has taken to lightly toasting it with coconut butter for breakfasts, and it tastes phenomenal. I’ve enjoyed more than a few slices before CrossFit with some almond butter on top.

Ingredients:

5 large eggs
1/4 cup honey
1/2 cup butter, melted
1/2 cup ground flax seeds
1/2 cup raisins
3/4 cup coconut flour, plus 1 tbsp
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 tablespoons plain, full-fat Greek yogurt
2 teaspoons vanilla extract
1/4 cup coconut milk

Directions:

  1. Whisk the eggs, honey, milk and melted butter together (make sure the butter is cooled first). Stir in the flax-seed.
  2. Toss the raisins with a tbsp of coconut flour and set aside.
  3. Sieve the coconut flour into a mixing bowl and stir in the baking powder, cinnamon and nutmeg.
  4. Add the wet ingredients to the dry, stirring until thoroughly mixed. Fold in the raisins. This batter is deceptive. It will be somewhat dry, but resist the urge to add additional milk/moisture.
  5. Pour into a 9in x 5in loaf pan. Bake at 400 for 25-30 minutes.

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I think I’ve finally managed a really solid base recipe that I can now branch out a bit with and hopefully use with other flavors and fruit. I’m thinking cranberry, or perhaps a date bread might next?

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