Raisin Bread
Homemade Raisin Bread: Kid-Approved and Nutrient-Rich!
I'm excited to share a delightful homemade treat that will have your kids begging for more - my Healthy Raisin Bread!
I've given it a nourishing overhaul with wholemeal spelt flour, ensuring those grains are packed with goodness. Eggs, nature's protein-packed gift, adding that soft, fluffy texture. Unsweetened apple sauce - a secret ingredient for natural sweetness and moisture. Honey - a touch of liquid gold to elevate the flavour. Raisins - for that burst of natural sweetness and chewy goodness. And a pinch of cinnamon - for that cozy, comforting aroma! It's a win-win for both taste and nutrition!
Raisin Bread
DIETARY: VEG, NF
ALLERGENS: Wheat, Dairy, Eggs
AGE GROUP: 12 months+
SERVES: 24
PREP: 10 mins
COOK: 40-45 mins
INGREDIENTS:
1 ½ cups (210g) wholemeal spelt flour
2 tsp (5g) ground cinnamon
1 tsp (4g) baking powder
¼ tsp (1g) baking soda
Pinch sea salt
2 large eggs
1 cup (140g) apple sauce
1/3 cup (100g) honey
1/3 cup (65g) unsalted butter, melted
1 tsp (5ml) vanilla extract
1 cup (160g) raisins
METHOD:
Preheat oven to 180°C. Grease and line a loaf tin (base measurement 11cm x 21cm) with baking paper.
Place all ingredients into a large bowl and mix to combine.
Add wet ingredients and gently mix to combine.
Gently fold in raisins and pour batter into prepared loaf tin.
Bake in oven for 40-45 mins or until a cake tester comes out clean.
Allow to cool in tin before slicing.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Allergies:
For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour blend of choice.
For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps:
Swap pumpkin for steamed sweet potato.
Swap raisins for sultanas or dried fruit of choice.
Swap maple syrup for honey.
Additional boosters:
Add 1-2 tbsp of chia seeds to the batter before baking.
Baby-friendly version:
Leave out maple syrup. Serve mashed or cut into finger food-sized pieces.