Raisin & Spice Bread

For those with a sweet tooth….like me!

While baking the nuts and seeds bread yesterday my mind was flooded by inspiration on how to make a sweet version of this incredible bread. Yeah INCREDIBLE it is to me, as I have not eaten bread for ages and am still longing for it sometimes. Being gluten and yeast-free I hadn’t come up with a way to make a tasty bread, until the discovery of The Life-Changing loaf of bread recipe I was told about on My New Roots. 

So today I decided to give it a go. I added raisins and spices and changed the sunflower seeds into pumpkin seeds, just to try it out.  It turned out super tasty, especially when covered with honey or something else sweet! Enjoy!

Sweet bread

Makes 1 loaf

pumpkin seeds 1 cup / 135g 
flax seeds/linseeds (lijnzaad) ½ cup / 90g
raisins ½ cup / 65g
rolled oats (havervlokken) 1 ½ cups / 145g.  Oats contain no gluten, but are usually produced in factories that also handle wheat products. I buy rolled oats in the gluten-free section, that specifically mention they are gluten-free.
chia seeds 2 Tbsp.
psyllium seed husks 4 Tbsp. (3 Tbsp. if using psyllium husk powder)
sea salt 1 tsp. fine grain  (add ½ tsp. if using coarse salt)
‘speculaaskruiden‘ 1 tsp . This is a product you can buy at every supermarket in Holland.  Besides the cinnamon, nutmeg and cloves of which ‘Allspice’ is made, it also contains ground ginger, liquorice and anise. This blend of spices is used a lot in traditional biscuits and cakes. If you just have cinnamon in your pantry, that’s great too!
rice syrup 1 Tbsp.  (or use any other sweetener like honey, agave syrup or a pinch of stevia)
coconut oil 3 Tbsp. melted
water 1 ½ cups / 350ml 

1. In a flexible, silicon loaf pan or a ceramic dish combine all dry ingredients, stirring well. Whisk rice syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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