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.
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!
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!
JIFFY CINNAMON RAISIN BREAD
It is soft, flavorful and bread-like. Cut the raisins in half - you won't even notice but the Delicious sweetness and flavor will still be there. You don't need anything other than butter as a result for the bread. You can make the cinnamon bread without raisins as well, if you don't like them, or you are on a keto diet vs. low-carb. In addition, this lovely bread 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. I actually prefer using grated Mozzarella cheese these days (even the packaged variety works). However, I think the mayonnaise option is fantastic too – lovely soft bread that is great as bread as well as toast!
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 or I think plain salt will probably be better in hindsight. 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 (this bread is not as nice as the raisin bread but it makes good grilled cheeses).
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