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Cinnamon-Raisin Almond Flour Loaf
Pin Recipe. Description Grain-free carrot raisin muffins made with almond and coconut flour. Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda. In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins. Pour or scoop dough into a muffin tin with lightly greased silicone liners affiliate link or regular cupcake liners.
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Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy! Let the muffins cool and enjoy. Top with frosting or coconut butter if you wish. Keywords: almond flour muffins, cinnamon raisin muffins. Carrot Cake Baked Oatmeal. Pumpkin Cornbread Muffins.
Coconut Flour Pancakes. Coconut Flour Cookies. Leave a Comment Cancel reply Your email address will not be published.
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These sound wonderful. Can I leave the raisins out without affecting the texture and moistness?
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Thanks so much! Muffins are my favorite.
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Thanks for the recipe. Take a pretty picture and tag me on Instagram and hashtag thewheatlesskitchen. I love seeing your creations! LOVE using almond flour! These muffins look absolutely spectacular. Totally agree on the Sunday baking, too. Makes the week SO much easier and tastier!
Cinnamon Raisin Almond Flour Muffins. Yield: Makes 12 muffins. Leave to rest for about 10 minutes. Now press the rolls with your hand until slightly flat and round the dough again into a smooth ball. Place the rolls on a baking tray covered with a baking sheet we use our reusable thin fiber baking mats. Now the rolls are ready for their final proofing. Loosely cover them with plastic wrap. Depending on your room temperature and the temperature of the dough this should take at least 1 hour, but more likely 1.
Just be patient and check regularly. When you think it has risen enough, use your finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready to bake, if the indentation disappears, the dough needs a little bit more time 10 to 15 minutes. At what point you do this depends on the oven you use. Most ovens need between 10 and 30 minutes. Our stone oven needs around 1. When ready place the buns in the oven and bake for 15 to 20 minutes , depending on your oven.
They should have a nice golden brown shine. You can brush the tops with some melted butter while the buns are still warm, this way they also stay softer and get extra taste. Leave to cool on a wire rack. Eat with fresh butter! Note: The difference between raisins and currants Dark raisins: These are the most common variety found in most markets, usually made from Thompson seedless grapes. Although they start as green grapes, the fruit naturally darkens as it dries. Some golden raisins are dried Thompson seedless raisins which have been kept light by the use of sulfur dioxide.
The American variety of sultana grape is the Thompson seedless. They are tiny, seedless, and very sweet but do bear a resemblance to the currant berry. Tiny dried currants are extremely sweet and aromatic. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Oatmeal Almond Raisin Muffins
Leave this field empty. While making the dough I mix in the raisins. What could be the problem? These look lovely. I found your page because I was actually looking for a sourdough currant bun recipe. Would you be able to share what amount of sourdough starter you use, instead of yeast? Hi Margaret, I think yes but practically no experience with a bread machine over here! I think the challenging part will be the incorporation of all the raisins. Knowing the very small hook in a bread baking machine I think this will not go that well and you will have to do it by hand to get them well distributed.
Hi Beverly, Not sure if you mean the whole recipe? Hello Jo, You can find our baking conversion page here: www. NB: Our honest opinion on cups and scales We very much recommend weighing all your ingredients, including water. Professional bakers use scales also in the US and in Europe home bakers do too.