Raisin toast with LOTS of butter is a favourite of many, unfortunately, it isn't low carb. One piece of cafe style Raisin toast can vary between 25-43g of carbs!!!
Our LowER Carb Raisin loaf recipe puts Raisin Toast back on the menu! With only 11g carbs per slice. If you have a little more flexibility in your daily carbs or feel like a treat, definitely give this one a go! 😍 😍
- Prep 10 MINS
- Cook 60 MINS
- Yields 12 big slices
1 ¾ cups water (440mL)
2 whole extra large eggs (or 100mL egg whites)
1/2 cup (80g) of raisins
1/2 cup (80g) of currants
2 heaped TB of cinnamon (or you can add as little or as much as you like!)
Protein 6 Seeds Bread Mix (350g)AUD$ 13.00
Protein Bread Mix - Original (330g)AUD$ 13.00
1Preheat a fan forced oven to 170°C and line a small loaf tin with baking paper (or use a silicone bread mould)
2Empty 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.
3Sprinkle 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.
4Pour the mixture into your lined loaf tin and spread out with a spatula.
5Place 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
1For best results, wrap your loaf in a tea towel and refrigerate your loaf overnight before slicing with a sharp serrated bread knife.
1Bread must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen (-18°C) in sandwich bags for up to 3 months.
3 quick tips for the perfect loaf
1We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.
2Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.
3All ovens are unique. If in doubt, cook for another 10 min.