Recipe: Flourless Cinnamon Raisin Bread (Paleo, GAPS)

November 19, 2013 · 21 comments

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I am going crazy with Kabocha squash! I’m trying to use it in everything because I love the fact that you typically don’t need to add any flour because the squash is so dry. It is perfect for gluten-free, grain-free recipes!

Since we do not eat grains in my house, we do eat a lot of winter squash. Butternut squash used to be the go-to squash. This season I’ve been using a lot of kabocha (we still love butternut). I buy a large one and cook it per the directions below. Then I store the cooked squash in jars in the refrigerator. All week long I make things from the cooked squash.

The point of using kabocha squash is that it is very starchy and dense. In most cases you do not need to add any flour to thicken it. When you process it in the food processor, it gets softer and fluffy. Sometimes you have to add some liquid, because it is so dry.

I you want to use a different squash, you may need to add flour which defeats the purpose of this recipe. However, if that is what you have on hand, it would be fine, just know that you may need to add some kind of flour, like coconut flour or almond flour to thicken.

This bread turned out really delicious — especially if you load it up with butter or ghee!

Click here for directions for The Easiest Way to Make Winter Squash

 

Flourless Cinnamon Raisin Bread

Ingredients

Equipment

Instructions

  1. In the food processor process the cooked kabocha squash — it may be dry and crumbly
  2. Add the eggs, honey and softened ghee or butter and process
  3. If the kabocha squash is very dry, add the water or coconut milk
  4. Add the baking soda, salt and all the spices and process
  5. Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
  6. The batter should be thick but somewhat pourable
  7. Divide the batter into the three baking pans
  8. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  9. Place all three small baking pans on one cookie sheet for ease in handling
  10. Bake at 325 degrees F for 20 — 30  minutes or until a toothpick comes out clean
  11. Cool on a rack

Prep Time: 10 minutes
Bake Time:  30 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

Share at: Mommy Club. Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday,  Party Wave Wednesday, Thank Your Body Thursday, Gluten Free Friday, Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Gluten Fee Wednesday

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{ 14 comments… read them below or add one }

1 Renee November 20, 2013 at 12:37 pm

Can you sub butternut squash for the kabocha squash? it’s really hard to get that type of squash where I’m from.

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2 Jill November 20, 2013 at 1:39 pm

HI Renee,
Sure, but you may have to add a little coconut flour to thicken the batter.

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3 lyss November 11, 2014 at 5:28 pm

What about cushaw squash? It seems a bit drier than butternut to me, but I have no idea how it compares to kabocha as I’ve never had that type of squash. This recipe looks awesome!

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4 christina miller November 20, 2013 at 3:15 pm

Is there any way to make this egg free?

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5 Shannon Schmid (@milkandcuddles) November 20, 2013 at 5:56 pm

Sounds divine!

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6 Eating 4 Balance November 22, 2013 at 8:30 am

Oh how I wish we had those cute little 4×7 pans! I will have to keep an eye out on Black Friday ;)

Have you ever made this bread in a larger pan or do you think that would be too wet and not bake all the way through (with an increase in time of course). Or maybe a casserole dish…. Hmm… 4×7 times 3 would be 84 inches square. So perhaps a 9×9 pan? Or maybe slightly larger rectangle so it wouldn’t be so high and cook all the way through.

Will need to experiment! :) Thanks for the awesome recipe.

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7 Eating 4 Balance November 22, 2013 at 8:49 am

No need to respond. Just thinking outloud/online ;) Sometimes though bloggers may have tried a different version (in this case a larger pan) and it didn’t come out so they changed pan size and I just want to make sure that wasn’t the case here!

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8 Jill November 22, 2013 at 10:12 am

Hi Eating 4 Balance,
The batter would fit into a standard loaf pan size 4.5 x 8.5 or thereabouts — just may have to cook a little longer. If it starts getting too brown on top just cover with a small piece or parchment paper or foil — I thinking about 40- 45 minutes.

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9 Joy November 25, 2013 at 12:23 am

This looks awesome! I LOVE kabocha squash! Might be my new favorite. :)

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10 Cat November 5, 2014 at 6:30 am

Amazing! I love finding flourless cake/bread recipes – and I’ve never thought of using kabocha squash! It’s my favourite – so I can only imagine this tastes marvellous! Pinning ;)

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11 Emma November 10, 2014 at 9:26 am

Hi– do you measure the squash cubed first and THEN puree it, or is the 2 cups of squash pureed/mashed and then further processed with the remaining ingredients? This looks fantastic and I was thinking about trying it with canned pumpkin. Thank you!

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12 Jill November 10, 2014 at 10:55 am

Hi Emma,
I put the cooked squash in a measuring cup and pack it down firmly and measure out 2 cups that way. Canned pumpkin is probably more liquid than kabocha squash which is why this recipe calls for kabocha specifically. You would probably have to add some flour if you use canned pumpkin.

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13 lisa November 10, 2014 at 1:08 pm

could you substitute baby food squash for real squash and what sweetener could you use besides honey-I cannot use agave either-only sugar ,brown sugar
thanks

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14 Jill November 10, 2014 at 7:19 pm

Hi Lisa,
The point of using kabocha squash is that it is very starchy and dense. Baby food squash would be more liquid and you may need to add flour. Substitute any sweetener you can use – I bet maple syrup would be awesome.

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