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Cinnamon raisin loaf anyone? Yes please!
Get ready to tantalize your taste buds with this delicious cinnamon raisin loaf! This gluten-free and dairy-free recipe is not only wholesome but also incredibly flavorful. Made with the goodness of chickpeas, bananas, and a blend of oat and almond flours, this loaf is truly delightful. Enjoy on its own or toasted with your favorite spreads such as peanut or almond butter!
Ingredients:
- 1-14 oz can chickpeas (2 cups)
- 3/4 cup maple syrup
- 2 bananas
- 1.5 cups oat flour
- 1 cup almond flour
- 1 cup egg whites
- 1 heaping tbsp cinnamon
- 1 cup raisins
Top with:
- Cinnamon
- Coconut sugar
Directions:
Begin by opening your can of chickpeas, putting them into a strainer, and rinsing them very well.
Next, put all of the loaf ingredients, with the exception of the raisins, into the bowl of your food processor or high-powered blender.
Blend until very smooth.
Add the raisins to the bowl of your food processor or high-powered blender and use a spoon to mix them into the batter.
Use cooking spray to lightly grease a bread pan. (The bread pan I used was 9 inches long, 5 inches wide, and 3 inches deep.)
Pour batter into your bread pan.
In a small bowl, add a bit of cinnamon and coconut sugar. Mix together. Sprinkle over the batter.
Place bread pan into the oven. Set the oven to 350 degrees Fahrenheit (no need to preheat) and bake for 65-80 minutes. You’ll know the loaf is ready when it has risen, the top has cracked, the edges are brown, and a toothpick comes out clean (or almost clean).
Remove from the oven and let cool on the counter before transferring to the fridge. Let cool in fridge completely.
Slice and enjoy!
Desserts à la Mariane 