I’ve been meaning to share this recipe for a little while — time has a way of slipping by, especially in spring. There are always more tasks than hours: the yard needs attention, the house could use a thorough organization and cleaning, and the seeds I planted require daily care. The garden will soon need tilling and planting, which opens up an entirely new list of chores. It’s funny how the busier life gets, the faster the days seem to move.
One thing I always make time for, no matter how busy I am, is the kitchen. Cooking grounds me — if I’m feeling overwhelmed, spending time preparing something restorative calms me down. And tasting the final result certainly helps. I don’t strictly avoid gluten in our household, but I enjoy experimenting with gluten-free alternatives to see what works. This bake isn’t a replacement for conventional bread, but it’s a delicious gluten-free option that makes an excellent base for a peanut butter and jam sandwich or peanut butter and banana. Don’t expect a loaf identical to traditional bread — it has its own dense, satisfying texture.
Cinnamon Coconut Raisin Bake
Author: Erin Dooner
Ingredients
- 3/4 cup chickpea flour
- 1/2 cup raw buckwheat flour (ground from raw buckwheat groats, not Kasha)
- 1/4 teaspoon salt
- 2 tablespoons sucanat or pure cane sugar
- 1 cup water
- 1 1/2 teaspoons cinnamon
- 2 tablespoons unrefined coconut oil, melted
- 1/3 cup raisins
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chickpea flour, raw buckwheat flour, salt, sugar, cinnamon, raisins, and shredded coconut. Stir until the dry ingredients are well mixed.
- Add the water and the melted coconut oil to the dry mixture. Whisk thoroughly until everything is fully combined and smooth. A large whisk works very well for this.
- Grease a 9×9-inch square pan or an 8–9-inch round pan. Pour the batter into the prepared pan, spreading it evenly.
- If using a 9×9-inch pan, bake for about 35 minutes. (An 8×8-inch pan will be slightly thicker and may require a couple extra minutes.) The bake should be firm and lightly golden on top.
- Allow the bake to cool completely in the pan. Once cooled, remove it and slice as desired. I like to cut a quarter piece and slice it horizontally, spreading peanut butter and jam on both halves for a satisfying PB&J.
- Store leftovers in an airtight container. They stay good for another day or so but may start to dry out after that. This bake freezes well if you want to save portions for later.
Notes
This recipe is slightly adapted from The Edible Perspective. It makes a dense, naturally gluten-free base that works well for sandwiches and snack bars. Feel free to swap raisins for other dried fruit, add a handful of chopped nuts, or fold in a few dark chocolate chips for a sweeter variation. If you need a nut-free spread, try sunflower seed butter in place of peanut butter.
