Gluten-Free Pecan Raisin Bread

Here is a great breakfast or snack recipe from Cook Eat Paleo!

Ingredients

• 325 grams blanched almond flour (about 3-1/4 cups)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 extra large eggs
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans
• 1/2 cup raisins
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Instructions

1. Preheat oven to 300 degrees.
2. Line a cookie sheet with parchment paper.
3. Combine almond flour, baking soda and salt in a large bowl.
4. Make a well in the flour and add the eggs, honey and lemon juice.
5. Stir until combined, then add pecans and raisins. The dough will be very stiff. Continue to work it until is starts to form a ball.
6. Divide dough in half and scoop onto cookie sheet. Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide. Make sure the height is consistent across the loaves so they bake evenly.
7. Bake for 40 - 45 minutes until loaves are golden brown. Cool completely before slicing.