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A simple cinnamon raisin yeast bread that's easy to bake, gluten-free, and vegan. A perfect naturally sweet breakfast, snack, or light dessert with a mug of coffee!
Wow, time for another Recipe ReDux already! My first one not at home! I posted my last one just two days before I left for college which means I have been here for 1 month now. It really does feel like 5 months...at least! So much has happened and so many emotions have been in and out, dictating my days. But one thing I always have the guarantee that will make me happy, is talking about food. Which I get to do day 😉
September’s Theme:Get Your Dehydrator On – Whether it’s extra garden bounty or a sale at the supermarket – dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.
I don't have a dehydrator, but boy do I want one! I'm talking the top-of-the-line Excalibur! A 4-tray will do...maybe for Christmas 😉 Until then, I just have the old slow-roasting oven way and pick-up dried food at the grocery way. Which is fine, just less fun. Getting quality dried fruits is easy at the grocery, which is what I do, just not to often. Dried fruits aren't my thing, but I have started loving raisins for some reason.
I was never a big raisin person. I would rather take oatmeal cookies, soda bread, bread, etc, without the raisins, but sometimes they just work. Like this yeast bread for example. They work. They give that subtle sweetness when you bite in to one, but I used them sparingly so there aren't an overabundance in this bread. Just the right amount in my opinion!
This is the first bread recipe I've ever made by just winging it. I took my English muffins as a loose base and just poured the dough into a bread pan. Hoping for the best and it worked (as always!). I really like that tangy yeast flavor in my English muffins and I wanted it in this bread too. I love the smell as you mix the yeast with the hot water and the dough gets to sticky and (messy). It's a weird smell/taste and some might not like it, but I do. I like a lot of weird things. For example, sardines + avocado and loads of nutritional yeast. Can't get any better than that combo!
Thus, I have my weird yeasted cinnamon raisin bread to share with you today. It is fabulous and can be eaten as a side, dessert, or even breakfast (which of course I did!). Gluten-free, dairy-free, soy-free, egg-free, sugar-free, vegan. You know...the usual requirements. And of course it's healthy and whole grain just how I like it 😉
Cinnamon Raisin Yeast Bread
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A simple cinnamon raisin yeast bread that's easy to bake, gluten-free, and vegan. A perfect naturally sweet breakfast, snack, or light dessert with a mug of coffee!
- Author: Rebecca Pytell
- Yield: 1 Loaf 1x
- Category: Bread, Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- ¾ Cup Buckwheat Flour
- ½ Cup Millet Flour
- ¼ Cup Arrowroot Starch
- 1 Tsp Xanthan Gum
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Packet (1 TB) Dry Active Yeast
- 2 Packets of Stevia
- 1 Tsp Cinnamon
- 1 ⅓ Cup Hot Water
- 1 Tsp Olive Oil
- ¼ Cup Raisins
Instructions
- Grease a 9x5in bread pan with coconut or olive oil. Lightly dust the inside with some flour and set aside.
- In a large mixing bowl, combine the first 9 ingredients and give it a through whisk.
- Heat the water in the microwave for about 1 and ½ minutes or until hot to the touch, but not boiling.
- Pour the hot water in to the dry mixture and whisk. Then add the olive oil and raisins and whisk again until everything is sticky, doughy, and incorporated.
- Pour the dough in to the bread pan and place it on top of the stove for 30 minutes to rise. About halfway through, preheat your oven to 375ºF.
- Once the dough has risen, place the pan in the oven and bake for 15-20 minutes, or until a toothpick comes out clean.
- Let cool completely before transferring to a wire rack to cool a little longer. Then store in a container, or cut and freeze for later use!
As you can tell, I made this when I was still home in the Summer. O how I miss baking my muffins and breads 🙁 Right when I started calling myself the beginner baker, it is all taken away again. I can bake here, I just don't have any pans. But I can make my English muffins since they only require foil and a baking sheet! Soon I will...once I have the time 😉 Until then...
Cut a pretty slice and eat it for me 😉 With coconut butter on top and cinnamon sprinkled all over! Take a picture and send it to me! I'll then try to draw up the scent and taste memories in my mind while gazing at this wonderful gluten-free vegan baking creation!
So tell me:
+ Baked goods with raisins or without?
+ Something weird that you like, but others typically don't? Sardines. 😉
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