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Raisin Bread

Paleo Raisin Bread
I have a few quirks; I like routine, I like to sit in the same chair at dinner time and the same spot on the couch, I am not enthusiastic about sharing my meals and I especially like sleeping in a dark, silent room with plenty of personal space. My husband and daughter accept this, they leave me be, things were coasting along quite nicely.
Then I had my adorable baby boy. For his first year he slept when he wanted, if he wanted, and no two days were the same. Now he likes to sit at the table, in my chair, and on the couch, in my spot. He never seems to be very interested in eating, unless it is off my plate. I have come to terms with all of this; I rolled with his unpredictable patterns, moved to another chair, sat at the other end of the couch, and feed him my meals. But last night he ended up in my bed. I lay, staring at the ceiling for five hours while he slept peacefully stretched on top of me, arm wrapped firmly around my neck, check planted next to mine.
All I could think was how blessed I am to have this beautiful little man shaking up my world, breaking all my rules, and bringing complete chaos to our once peaceful home.
My little girl loves this raisin bread, everyday. My little boy, he liked it yesterday, who knows what today will bring.

Raisin Bread

300 grams sweet potato flesh*

1/2 cup coconut flour, sifted

3 eggs

60 grams melted butter or coconut oil

1 teaspoon bicarb soda / baking soda

1 tablespoon of lemon juice

2 teaspoons cinnamon

1 teaspoon vanilla

1/2 cup raisins

pinch of salt

*I roast a purple skin / white flesh sweet potato and keep the flesh for this recipe, I personally think the skins are delicious. You can use whatever sweet potato you like.

Preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.

Grease and line a mini loaf tin (mine is 6″ x 2.5″) with baking paper hanging oven the sides for easy removal.

Put all the ingredients except for the raisins into your food processor or blender and pulse until well combined, gently stir through the raisins. Spoon the mixture into the prepared tin, smooth over the top with a spoon. Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before thickly slicing, Enjoy.

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