Mar 13, 2015

Paleo Raisin Loaf

Paleo Raisin Loaf
The below muffin/loaf recipe has become my absolute go-to recipe for pretty much any flavour of Paleo fruit muffins these days and last night I adapted it (and by adapted I mean added sultanas, or raisins for my american friends) to make Raisin Loaf.

Before becoming Paleo and having to go Gluten-Free, I used to LOVE me a good slice of thick-cut raisin toast.  It's probably one of the very few foods that I smell now and miss eating.   And as Easter is approaching and the hot cross buns have hit the grocery market shelves, I decided it would be a good time to try to make my own version of raisin toast/hot cross buns.

I am pleased to say that it worked really well (and even passed the kids taste-test).  Serve it with a nice generous serve of grass-fed butter and you won't be disappointed.

If you look closely you will see that it is the same recipe I used to make my Pear & Raspberry Muffins but I'll share it again here as this time I'm using a loaf tin so the method is the slightest bit varied.


1 cup almond meal
1/4 cup coconut flour
1 teaspoon bicarb soda (or baking soda)
2 tablespoons of coconut oil (melted)
3 eggs
1/4 cup maple syrup or honey
Generous serve of raisins (or sultanas)


1. Preheat oven to 150 degrees C
2. Mix the dry ingredients together
3. Add eggs, oil & syrup/honey, mixing well between each one.
4. Stir sultanas through gently.
5. Line a small loaf tin or rectangular cake tin with baking paper and pour mixture in
6. Bake for approx 25 mins, checking regularly.