Ingredients
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1/2 cup (1/2 t = 80 g) raisins
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1 cup (1 cup = 120 g) white flour
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2/3 cup (2/3 cup = 60 g) instant oats
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1/2 cup (1/2 t = 96 g) maple sugar
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1 cup (1 cup = 250 ml) almond milkor milk of your choice
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2 tbsp (2 tbsp = 30 ml) canola oil
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1 tsp (1 tsp = 5 ml) vanilla extract
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2 tsp (2 tsp = 10 ml) aluminum free baking powderClick on the ingredient to see the information sheet.
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2 pinches salt
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Vegan egg substitute
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2 tbsp (2 tbsp = 14 g) ground flax seeds
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1/4 cup (1/4 cup = 63 ml) water
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Cinnamon swirl
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1 tsp (1 tsp = 5 ml) cinnamon
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2 tea (2 tsp = 8 g) maple sugar
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1 1/2 tsp (1 1/2 tsp = 7.5 ml) water
Directions
This post is also available in: Français (French)
My kids love raisin bread. I wanted to create a more nutritious homemade recipe to brighten up their mornings and ours! This Cinnamon Raisin Bread without a bread machine or yeast is great, because it is made in the oven very easily.
A nutritious and satisfying recipe
That’s my motto! How? By incorporating oatmeal and flaxseed, among others. I also use maple sugar, a local product containing some minerals and that reduces sugars. The recipe is also vegan: the eggs are replaced by the vegan egg substitute made from flaxseed and it contains a small amount of vegetable oil rather than butter.
Check out more vegan recipes here.
Gluten-Free version
For a gluten-free version, replace flour with gluten-free flour and make sure your oatmeal is certified gluten-free (contactless plant).
Steps
1
Done
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Preheat the oven to 350 F. |
2
Done
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EGG SUBSTITUTE WITH FLAXSEEDIn a small bowl, combine ground flaxseed and water (63 ml). Mix and leave to work for at least 5 minutes. Put aside. |
3
Done
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CINNAMON SWIRLIn another small bowl, combine cinnamon (5 ml), water (7.5 ml) and maple sugar (8 g). Mix and put aside. |
4
Done
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DRY INGREDIENTSIn a large bowl, combine flour, oatmeal, salt, baking powder, raisins and maple sugar. |
5
Done
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WET INGREDIENTSIn another bowl, combine vegetable milk, vegan egg substitute, oil and vanilla essence. |
6
Done
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Combine dry and moist ingredients. |
7
Done
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FINAL TOUCHPour the dough into a rectangular ovenproof greased or non-stick mold. It should be about 9 inches by 3 inches . |
8
Done
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Pour the cinnamon mixture into two strokes lengthwise on top of the dough. |
9
Done
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10
Done
30 minutes
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COOKING 1Bake at 350 F on the bottom front grid. |
11
Done
30 minutes
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COOKING 2Cover |
12
Done
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Allow to cool before unmoulding and slicing into 10 parts. |