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Preheat the oven to Press a large square piece of parchment paper into an oven-safe 10" cast iron pan or dutch oven. Use a pie plate if you have neither type of pan.
In a large bowl, whisk together the almond flour, cassava flour, maple sugar, baking soda, cream of tartar, and salt.
Stir in the raisins, being sure to break up any clumps so each individual raisin gets coated in the flour mixture.
In a medium mixing bowl, whisk the eggs, then whisk in the butter (or coconut oil), milk, and vinegar.
Pour the wet (eggs, etc.) mixture into the dry (flours) mixture and stir until it forms a wet dough that looks like a thick batter.
Use a spatula to gather the dough into a ball, and turn the ball of dough into the prepared pan.
Use your hands to shape the dough into a tall sphere. If the dough is craggy, use moistened palms to flatten it so it looks smooth all over.
Use a pastry cutter or chef's knife to criss-cross two deep scores in the loaf, like an "x".
Put the loaf into the oven and immediately reduce the heat to 350F.
Bake for about 40 minutes or until the top is golden brown and the loaf is firm, but slightly springy when you press down with your fingertip.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.