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Categories:
light spelt flour dark raisins sesame seeds sugar ground cinnamon baking powder baking soda salt unsweetened almond milk
Viewed: 33 - Published at: 9 years agoIngredients
- 4 cups light spelt flour
- 1 1/2 cups dark raisins
- 1/4 cup raw sesame seeds
- 1/4 cup Sucanat sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 1/8 cups unsweetened almond milk
Method
- Preheat the oven to 350F.
- Lightly coat a 9-x-S-inch loaf pan with vegetable oil, clarified butter (see Notes), or cooking spray, or line the bottom of the pan with parchment paper, and set aside.
- In a large bowl, whisk together the flour, raisins, sesame seeds, sugar, cinnamon, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients.
- Add the milk to the dry ingredients and mix thoroughly with a spoon until a stiff batter forms.
- Spread the batter evenly in the prepared loaf pan.
- Gently knock the bottom of the pan on your kitchen counter to remove any air pockets in the batter.
- Cover the pan with aluminum foil to keep the top of the loaf from splitting.
- Bake for 40 minutes.
- Remove the pan from oven, discard the foil, and return the pan to the oven.
- Bake for 30 additional minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool.
- Toast slices and serve them along with a non-hydrogenated margarine or Clarified Butter (see Notes).
