Like many, I pretty much subsisted on bagels alone through my university years. On a hangover morning, the go-to was of course an everything variety with herb and garlic cream cheese (sometimes 2…), and for every other day it was cinnamon raisin – cause the raisins meant it was healthy. Obviously.
Since that bubble has long been violently burst, I’ve since replaced my favourite raisin baked good with breakfast options that actually offer some decent health benefits – such as oat bran with berries, scrambled eggs and avocado or a smoothie (a less frequent choice since this gal loves to chew!). But guys, I miss bagels. There are actually days when I see a colleague or random fellow subway goer eating a warm, toasted bagel dripping with butter and I just want to ask for a bite (or grab the whole damn thing and make a run for it…..). Of course common decency stops me – but for how long??
Lucky for me a kitchen miracle happened when a couple weeks ago I pulled my newest creation out of the oven and took the first warm bite. It was my new Vegan Cinnamon Raisin Loaf – and friends, it tasted just like my old breakfast bestie!! Yes, this sugar-free and gluten-free vegan loaf of delicious actually tasted just like a cinnamon raisin bagel (with none of the crap!), and it was heaven.
So all you cinnamon raisin bagel lovers – bust out your cream cheese, grass-fed butter or whatever the hell else you want to spread on what I guarantee is your new favourite Saturday morning baking project. No hangover excuse required.
The Natural Blonde
P.s. Now if I could only come up with a healthy version of those damn smile fries that made a regular 2 a.m. appearance…. I like food that doesn’t judge.
Vegan Cinnamon Raisin Loaf
- 2 cups oat flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. cinnamon
- 3 very ripe bananas, mashed
- 1 Tbsp. coconut oil, melted
- ⅓ cup xylitol (can also use coconut sugar but it won’t be sugar-free)
- 1 tsp. pure vanilla extract
- ½ cup raisins
Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil or line with parchment paper for easy removal.
Combine all the dry ingredients except the xylitol or sugar together in a bowl.
In a separate bowl, beat mashed bananas, xylitol (or sugar), vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Next, slowly add in the dry ingredients and mix until just combined, then gently fold in the raisins.
Pour batter into prepared loaf pan and pop it into the oven. Bake for 35-40 minutes or until knife inserted into center comes out clean. Allow to cool slightly, then remove from pan and slice. This is absolutely best enjoyed warm, ideally with organic butter or coconut oil melted on top!
Can last in the fridge for up to a week.