As you may have noticed, a sweet treat recipe from me is few and far between. I like to obtain my sweetness (do I really need to procure any extra or am I sweet enough already? ~ pardon my sense of humor) from natural sources – fresh fruits and coconut butter being my favorites. I even find great satisfaction in a juicy, warm sweet potato in the evening and rarely find myself on the hunt for traditional dessert. Well, okay, there are the evenings when I dive into a bag of Cocoroons, of course, and once in a while a coconut milk ice cream in the heat of the summer, but these are certainly treats for me and I usually feel to “sweeted out” after a little fix.
When it comes to dessert, I definitely like to savor and set these aside for special occasions. And, when we get right down to it, presence and presentation are all the more important for delicate delights. I have so appreciated Naz from Cinnamon Eats‘ contribution and her more than beautiful Pistachio and Fig Panna Cotta creation. Now that was something special! I am also VERY much looking forward to presenting another gorgeous exceptional occasion PUMPKIN treat from Alisa at Paleo in PDX very, very soon (tomorrow). These have and will serve to sweet me out and leave me in dulcet dreams for some time, I’m sure.
This all brings me to a not so sweet, but just sweet enough Breakfast Bread recipe – or afternoon tea bread, dessert bread, or simply anytime bread.
Grain-free, sugar-free, and as Goldilock’s might say, “just right.”
1 1/3 c. almond flour (almond meal – I like Bob’s Red Mill)
1/3 c. ground flaxseeds (flaxseed meal)
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. sea salt
3/4 c. plump raisins
1/2 c. chopped walnuts (or pecans for something even a bit sweeter)
1 egg white
1/4 c. coconut oil or ghee, softened + extra for greasing the pan
1/2 c. full fat coconut milk
Preheat oven to 350. Prepare an 8-1/2 x 4-1/2 loaf pan by coating with coconut oil or ghee. In a large bowl, sift together the almond flour, flaxseeds, baking powder, baking soda, cinnamon, and salt. Add the raisins and nuts and stir to combine.
In a small bowl, combine the eggs, egg white, softened/melted coconut oil or ghee, and coconut milk and beat lightly to break up the yolks. Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon or spatula, just until moistened. Spoon the batter into the prepared loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm.
It’s “just right.” Enjoy anytime.