Step 1

Preheat oven to 350°F (180°C)

Step 2

Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.

Step 3

Add half of the soy milk, half of the raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.

Step 4

Pour into the flour mixture along with the remaining soy milk and second half of the raisins and mix well.

Step 5

Pour into a silicone bread pan or parchment lined bread pan.

Step 6

Add cinnamon topping ingredients to a blender and blend until it turns into a consistent paste.

Step 7

Pour mixture onto the top of the bread in two lines.

Step 8

Using a chopstick or butter knife poke down into the batter, starting at one end, drag the chopstick or knife back and forth through the batter in a S motion across the entire pan to make a marbled pattern.

Step 9

Bake for 1 hour.

Step 10

Let cool completely before slicing.

Step 11

Keep in an airtight container in the fridge for up to a week.