Remember this recipe below? - well, check out the variation for the plain bread for a change of pace - so easy! :) I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted. Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day. I like the raisin bread a bit too much. I don't make it that often but when I do, I sure enjoy it. The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.
Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him Typically, he gets to eat a regular lunch or dinner-type meal.)
JIFFY
CINNAMON RAISIN BREAD
It is soft, flavorful and bread-like.
In addition, it toasts well. If
you decide to use the cheese, keep in mind it simply adds to the texture and is
not detectable in the bread. However, I
think the mayonnaise option is fantastic – lovely soft bread that is great as
bread as well as toast! (Jen)
7 tbsp ground
almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon, OR to taste (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins,
snipped (30 to 45 mL)
in half
3 eggs
11/2 tsp olive oil (7 mL)
2 tbsp mayonnaise, OR (30
mL)
3 tbsp shredded Monterey
skip both these options for a lower calorie
bread
Spray an 8-inch (20
cm) square, glass baking dish with nonstick cooking spray. In medium bowl, combine ground almonds,
coconut flour, oat flour, baking powder, cinnamon to taste and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy
cream, liquid sweetener, olive oil and mayonnaise (if using) together. Make a well in center of dry ingredients and
pour in egg mixture. Sprinkle with
cheese, if using (skip mayonnaise if using cheese); mix everything together
well until the mixture thickens slightly.
Pour mixture into
prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds
(Your microwave might need different timing.
Mine is a Panasonic Inverter, 1200 watts). Remove from microwave oven and immediately
cut a cross in the bread, dividing it into 4 quadrants. Take each piece and flip it over to allow the
undersides to dry out a bit. When cool,
slice each piece in half horizontally so that you have 8 slices of bread that
are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and
brown. Spread with Cinnamon Butter, page 85 or peanut butter or low-sugar preserves.
Yield: 8 slices (with mayo)*
1
slice, 2 tbsp/3 tbsp raisins
114.0/117.8
calories
3.9/3.9
g protein
9.1/9.1
g fat
3.6/4.6
g net carbs
Variations: Jiffy Plain
Bread (great for toast): Omit raisins, cinnamon, sweetener and
salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes nice grilled cheese
sandwiches in a grilled cheese sandwich maker. Preheat the appliance. Butter two slices of bread on the outsides
and put lots of cheese in the middle. Yield: 8
slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g net carbs
Croutons: Cut only 4 thick
slices (i.e. don’t slice them horizontally to make thinner slices) and cut each
slice into 36 little squares (6 x 6). In skillet with 3 tbsp (45 mL) butter,
melted, add 2 slices, cut up and sprinkle 2 tsp (10 mL) Parmesan cheese over
all. Stir fry quickly to soak up
butter. Place on cookie sheet and bake
in 300°F (150°C) 10 minutes, stir and bake another 10
minutes, or until nicely browned. Keep
in sealed tin at room temperature and use within 2 to 3 weeks. For 9 cubes: (0.9
g net carbs)
Breadcrumbs: Toast 2 thin
slices of plain bread version in a regular toaster and then blend finely in a
food processor or blender. 2 slices, crumbed
(3.4 g net carbs)
Dairy-Free Jiffy Bread
Options: Use almond milk, OR coconut
milk and mayonnaise options or skip the mayonnaise, although the bread is
lovely and soft with it. I have, Esther
(Rosethorns), from lowcarbfriends.com to thank for this version. She actually uses 3 tbsp (45 mL) mayonnaise
in the recipe. The carbs won’t be
significantly different with almond milk or coconut milk versus heavy cream.
French Toast: Sally (Salamander) from lowcarbfriends.com says: “I used 2 thin
slices for the French toast. I mixed up one egg, a splash of heavy cream and a
drop of EZ Sweetz (liquid
sucralose). Soaked each slice briefly and put in the greased pan. The bread
really soaked up the egg but I had extra mix in the bowl, so I just poured it
over the slices. I thought it was delish!”
Helpful
Hints: *Without cheese or mayonnaise, the calories
drop to 89.9 and 93.7 respectively and the carbs remain the same. One can mound
this batter by 1/4 cupfuls (60 mL) in a greased muffin top pan and make
4 bun shapes instead (double the carbs).
Bake in 350°F
(180°C) oven 12 minutes.
*The
nutritional analysis with Monterey Jack cheese:
Yield: 8 slices (with cheese), 1 slice, 2 tbsp (30 mL)/3 tbsp
(45 mL) raisins: 111.7/115.1 calories; 5.5/5.3 g protein; 8.2/8.2 g fat; 3.5/4.4
g net carbs
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