Recipe by A Clean Bake
Ingredients
Ingredients for the batter
- 4 large eggs
- 1/4 cup/60ml/2 oz neutral oil (I used Now Food's Organic Canola Oil)
- 3/4 cup/180ml/6 oz water
- 1 teaspoon apple cider vinegar
- 2 cups/200g/7.1 oz blanched almond flour
- 1/3 cup/37g/1.3 oz coconut flour
- 1/3 cup/37g/1.3 oz tapioca flour (starch)
- 2.25 Tablespoons/31g/1.1 oz granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 tsp baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup/90g/3.2 oz raisins
Ingredients for the swirl
- 1/4 cup/45g/1.5 oz coconut sugar
- 3 tsp cinnamon
Directions
- Preheat the oven to 350F/180°C. Spray or lightly grease an 8 1/2” loaf pan and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until risen and frothy. If you don’t have a stand mixer, you can complete this step using a hand mixer (fitted with the whisk beaters) and a large, sturdy bowl.
- Add the oil, water and apple cider vinegar and mix on low speed until just combined.
- In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, baking soda, cinnamon, baking powder and salt.
- Add the dry mixture to the wet mixture as carefully as possible without deflating the wet. The easiest way to do this is to detach the bowl from the mixer, tilt it slightly and use the side of the bowl to gently slide the dry mixture into the wet.
- Mix on low-medium speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is incorporated and mix again for a moment until the batter is uniform and no clumps remain.
- Fold in the raisins. Again, be gentle to avoid deflating the batter.
- In a small bowl, prepare the cinnamon sugar swirl by whisking together the remaining cinnamon and the coconut sugar.
- Pour half of the batter into the prepared loaf pan and use a spatula to gently spread into one even layer. Do not tap the pan on the counter to level it. Sprinkle the cinnamon-sugar blend evenly over the layer of batter, being careful to leave about a 1/4" border between the edge of the cinnamon-sugar layer and the sides of the pan. Top with the remaining batter, and gently spread it out into an even layer, completely covering the cinnamon sugar.
- Bake for 45-50 minutes until the top is firm and very slightly golden. Then, tent with a piece of foil, and bake another 10-15 minutes until a tester inserted into the center comes out clean.
- Cool in the pan for 10-20 minutes, then turn out onto a rack to cool for at least 10 more minutes before serving.
