Plain Bread and Grilled Cheese Sandwiches (GF)

Remember this recipe below? - well, check out the variation for the plain bread for a change of pace - so easy! :)  I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted.  Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day.  I like the raisin bread a bit too much.  I don't make it that often but when I do, I sure enjoy it.  The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.

Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him  Typically, he gets to eat a regular lunch or dinner-type meal.)

JIFFY CINNAMON RAISIN BREAD

This bread is very reminiscent of the real thing.  It is soft, flavorful and bread-like.  In addition, it toasts well.  It is wonderful spread with Cinnamon Butter, page___ or with sugar-free jam.

7 tbsp ground almonds (105 mL)
3¹/₂ tsp coconut flour (17 mL)

3¹/₂ tsp oat flour (17 mL)

1 tsp baking powder (5 mL)

¹/₂ tsp cinnamon (2 mL)

¹/₄ tsp salt (1 mL)

2 to 3 tbsp raisins, snipped (30 - 45 mL)

  in half

3 eggs

4¹/₂ tsp heavy cream, OR almond milk, OR (22 mL)   

  coconut milk

Liquid sucralose to equal 4 tsp (20 mL)

  SPLENDA^® Granular

1¹/₂ tsp olive oil (7 mL)

3 tbsp shredded Monterey Jack cheese (45 mL)

Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray.  In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt.  Stir in raisins.  In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, OR SPLENDA^®Granular and olive oil together.  Make a well in center of dry ingredients and pour in egg mixture.  Sprinkle with cheese and mix everything together really well until the mixture thickens slightly.

Pour mixture into prepared pan.  Spread out evenly.  Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing.  Mine is powerful and runs hot.).  Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants.  Take each half and flip it over to allow the undersides to dry out a bit.  When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread. 

Place in the toaster and toast until nice and brown.  You will figure out the sweet spot on your toaster.  Spread with Cinnamon Butter, page___ or Strawberry Compote, page___.

Variation:  Plain Bread (great for toast):  Omit raisins, cinnamon, sweetener and salt.  Instead use ¹/₄ tsp (1 mL) onion salt.  This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker.  Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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