AIP Cinnamon Raisin Breakfast Loaf
Breakfast can be tricky when you are following an AIP diet. No eggs and no dairy leave out many traditional breakfast options.
But don’t worry because I have you covered!
This Cinnamon Raisin Breakfast Loaf is not only delicious, but it’s completely AIP-friendly.
That’s right, it’s made from only AIP ingredients. You don’t have to worry about substitutions or looking up to see if any ingredient is suitable for AIP.
And that’s not even the best part! This Cinnamon Raisin Breakfast Loaf is so delicious that anyone who isn’t following an AIP diet will love it as well.
You’ll get all of the taste of traditional cinnamon raisin bread but without all of the gluten and other non-AIP ingredients.
And don’t forget to spread some coconut butter on top for a delicious treat that is hard to resist!
How I Made This Recipe AIP-Friendly
Honestly, AIP baking can be tricky, but it is not impossible.
And this recipe proves that you can still have all of your favorite recipes while following an AIP diet.
I used a combination of coconut flour and tapioca flour to replace traditional wheat flour in the recipe since wheat isn’t AIP-friendly.
Coconut flour is simply dried coconut meat that has been ground into flour. It is gluten-free, grain-free, and nut-free, which is why it is suitable for an AIP diet.
In addition, it has a high fiber content, which means that it absorbs a lot of moisture. This is why I used a lot of wet ingredients in the recipe.
Coconut flour tends to work best when used with other AIP-friendly flours, which is why I used tapioca flour as well.
Tapioca flour (or tapioca starch as it is sometimes called) is the starch from the cassava root that is dried and ground into flour. However, tapioca flour is not the same as cassava flour.
Tapioca flour is typically a gluten replacement and makes baked goods tender and slightly chewy.
Baking powder is a leavening agent and gives baked goods a lightened texture.
Unfortunately, it can be a bit tricky to find a baking powder that is AIP-friendly. My suggestion is to make a batch of it by combining 2 tablespoons of cream of tartar with 1 tablespoon of baking soda and store in an airtight container for up to 6 weeks.
Then, just measure out 2 teaspoons of homemade baking powder for the recipe. But don’t forget to add 1 teaspoon of baking soda to the recipe as well!
Coconut sugar is a great natural sweetener to AIP baking. However, feel free to leave it out for a less sweet loaf.
Coconut oil is typically a substitute for butter or ghee in AIP baking. However, I recommend using refined coconut, which has a more neutral flavor and aroma. Unrefined (or virgin) coconut oil might overwhelm your breakfast loaf with coconut flavor.
Applesauce is used in the recipe for moisture due to the coconut flour. I recommend using unsweetened applesauce for the recipe. You can always adjust the sweetness of the breakfast loaf by the amount of coconut sugar you use.
Unsweetened coconut milk is a great dairy-free and soy-free AIP-friendly milk replacement. However, it is best to use homemade coconut milk or ones that don’t contain stabilizers, gums, or other iffy ingredients.
Vanilla extract is a great way to add just a slight hint of vanilla flavor to your recipe. However, please be sure to use alcohol-free vanilla extract for your breakfast loaf to be AIP-friendly.
Gelatin powder is a protein powder and is used as an egg replacement in the recipe. Make sure that you purchase gelatin powder and not collagen since you need the gelatin to firm into a gel when mixed with water.
Other AIP Breakfast Recipes
And if you are hungry for more AIP breakfast recipes, I have you covered!
And if you are hungry for more AIP breakfast recipes, then be sure to check out these 58 AIP breakfast recipes to get your morning off to a great start.
- 1 cup (112 g) coconut flour
- 1 cup (120 g) tapioca flour
- 2 teaspoons (4 g) cinnamon powder
- 2 teaspoons (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1/2 cup (120 g) coconut sugar (optional; omit for an unsweetened loaf)
- 1/2 cup (120 ml) melted coconut oil, cooled slightly
- 1 cup (240 ml) unsweetened applesauce
- 2 Tablespoons (30 ml) unsweetened coconut milk
- 1 teaspoon (5 ml) vanilla extract
- 2 gelatin eggs
- 3/4 cup (150 g) raisins
- 2 Tablespoons (12 g) unflavored gelatin powder whisked with 6 Tablespoons (90 ml) warm water until completely dissolved
- Preheat the oven to 350 F (177 C). Line a 2 lb (1 kg) loaf pan with parchment paper and set aside. (Leave some overhanging to use as “handles” to lift the loaf easily out of the pan.)
- In a large bowl, combine the coconut flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk to combine the coconut sugar, coconut oil, applesauce, coconut milk, and gelatin eggs.
- Add the wet ingredients to the dry ingredients and combine. Fold in the raisins until evenly incorporated throughout the batter. Spread the batter into the prepared pan.
- Place the pan in the oven and bake for 50 to 60 minutes until cooked through and a toothpick inserted comes out clean. (If the top of your loaf starts to brown too much before it is cooked through, loosely cover the top of the loaf with aluminum foil for the remaining bake time).
- Allow to cool for 15 minutes in the pan before lifting out and allowing to cool at least and additional 10 minutes before cutting and serving. Try and resist cutting the loaf before it cools because this really sets the texture of the bread!
There are no substitutions for the coconut flour or tapioca flour.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 slice (1/10th loaf with coconut sugar)
- Calories: 272
- Sugar: 23 g
- Fat: 12 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 3 g