Cinnamon Raisin Swirl Bread (Vegan + Gluten Free)

How have you guys been doing?

It has been a long while!

Culinary school got the best of me what can I say. I graduate from the International Culinary Center (voted number 1 in the US!) with a Grand Diploma in Professional Culinary Arts on February 9th! I will do a few posts on life at ICC in the near future. It has been an intense 6 months what can I say, but I will be more than thrilled to call myself a classically trained Chef! I am very excited to take what I have learned in traditional French cuisine, and transfer it to gluten free and vegan cooking! The first recipe I am working on is laminated dough (AKA puff pastry used for croissants), and then I want to veganize those amazing mother sauces you hear so much about! Until then, have a look at this easy no knead, Cinnamon Raisin Swirl Bread. You will not believe it’s vegan and gluten free! Toast it up and slather it in vegan butter….ahhhhh I devoured the whole loaf by myself in three days. Let me know if you make it! I love to hear what you guys make! Follow me on Instagram and tag your photos #lettuceeatcake Enjoy!

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No Knead Cinnamon Raisin Swirl Bread (Vegan and GF)
 
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Easy no knead Cinnamon Raisin Swirl bread, added bonus, it is vegan and gluten free!
Author:
Recipe type: Breakfast
Cuisine: vegan, gluten free
Serves: 1 loaf
Ingredients
  • Batter-
  • ½ C. Sugar
  • ¼ C. Soy Free Earth Balance Vegan Butter room temperature
  • ¾ C. Coconut Milk Yogurt
  • 1 t. Xanthum Gum
  • 1½ t. Baking Powder
  • ½ t. Baking Soda
  • 1 t. Salt
  • 1 T. Cinnamon
  • 2 Cups Gluten Free Flour (I make my own here) see notes

  • Swirl Filling-
  • 2 T. Cinnamon
  • ¼ C. Sugar
  • ½ C. Raisins
Instructions
  1. Make flax eggs place in fridge.
  2. Preheat oven to 350.
  3. Grease loaf pan.
  4. Make Swirl Filling in small bowl set aside.
  5. Cream butter and sugar, mix in coconut yogurt.
  6. In a separate bowl whisk flour, salt, baking powder, baking soda, and cinnamon.
  7. Gently fold in dry ingredients to wet.
  8. Spread half and the batter into prepared bread pan.
  9. Spread half of the cinnamon, sugar raisin mixture on top do not stir.
  10. Spread the remaining half of batter on top.
  11. Top with remaining cinnamon, sugar raisin mixture.
  12. Wet a butter knife insert into the top of the uncooked loaf, and gently swirl. See photo below.
  13. Bake at 350 for 30 minutes then rotate pan and bake another 20 minutes, until top is golden and knife comes out clean when inserted.
  14. Let cool 15 minutes and then transfer to a cooling rack. Store in fridge or freezer for optimum freshness if not consumed within 3 days.
  15. Try not to eat it all in one day, I double dog dare ya!
Notes
Not all flours are created equal, they all weigh different amounts, and react and taste differently when baking, for my baked goods I use this blend that I make in batches at home.

For flax eggs mix 1 T. ground flax to 3 T. water stir and place in fridge for a few minutes until they swell a bit.

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