LowER Carb Raisin Loaf

Directions

1. Preheat a fan forced oven to 170°C and line a small loaf tin with baking paper (or use a silicone bread mould)

   

2. Empty contents of the pack into a large bowl with the currants and raisins. In a separate bowl, whisk together water and eggs. Pour the wet mix into the dry mix and gently fold until just combined.

   

3. Sprinkle 1 TB of cinnamon on top and gently fold the mixture. This will help create the cinnamon swirl. Then sprinkle the other TB of cinnamon and fold that through.

   

4. Pour the mixture into your lined loaf tin and spread out with a spatula.

   

5. Place on the top shelf of a preheated oven and bake for one hour. After baking, remove from tin and place on cooling rack for 2 hours

Chill & Slice

1. For best results, wrap your loaf in a tea towel and refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

   

Storage

1. For best results, wrap your loaf in a tea towel and refrigerate your loaf overnight before slicing with a sharp serrated bread knife.