I'm a breakfast person, always have been. The best days growing up were when my mom made breakfast for dinner, two breakfasts in one day, genius! My normal breakfast consists of eggs, meat and vegetables, but on the weekends I like to branch out a little bit. Make something special. Today, it was Cinnamon Raisin French Toast! Eating paleo forces you to basically make every single thing you put in your mouth, so yes, I made the cinnamon raisin bread, THEN turned it into french toast. Ian was very happy. I told him we were eating french toast and bacon, his response? "I love paleo!". Music to my ears.
I have found when trying to follow other paleo recipes that ovens really vary. The baking time below is what worked for me, but make sure to use the toothpick/knife test to determine doneness.
(Please excuse my photography skills for the moment, I am working on it, as I am fully aware that we eat with our eyes first!)
For the Cinnamon Raisin Bread:
1 1/2 cup almond flour (I use Honeyville)
2 Tbs coconut flour
1/4 cup flax seed meal
1/4 tsp salt
1 1/2 tsp baking soda
1/4 cup coconut oil, melted
1 Tbs apple cider vinegar
1 Tbs honey
1 1/2 + 1 tsp cinnamon
3/4 cup raisins (I used the no-sugar added from Sprouts)
Preheat oven to 350. Grease a loaf pan. Line the bottom with parchment paper if you have it on hand.
In the bowl of a food processor, combine the almond flour, coconut flour, flax seed meal, salt, baking soda and 1 1/2 tsp cinnamon. Pulse until combined.
Add the coconut oil, eggs, honey and vinegar. Process until mixed well.
In a separate bowl, combine raisins and 1 tsp cinnamon. Toss to coat raisins. This helps keep the raisins distributed in the loaf. Combine batter with raisin/cinnamon mixture.
Pour batter into prepared loaf pan. Bake for 25-30 minutes.
Let bread cool for a few minutes before cutting into slices.
For the french toast: (this made 5 slices)
Whisk 2 eggs with 1/2 tsp cinnamon and 1/2 tsp nutmeg.
Dredge your cut pieces of bread in egg mixture and place in greased skillet over medium heat.
Cook until golden brown on both sides.
We ate ours with a pat of grass-fed butter, optional of course. Obviously maple syrup would be wonderful on top as well, we just didn't go that route today.