Can’t wait to try this with double raisins! 😉
Nights are starting to get cooler here on the Illinois/Wisconsin border, and I’m starting to actually feel like turning on my oven again (instead of sweating through my daily tasks of baking and cooking up vats of meat stock and bone broths).
One of my favorite fall spices is cinnamon, followed closely by clove and nutmeg. This tasty bread (compliments of Nourished and Nurtured, one of my favorite blogs) was one of the first breads we experimented with when transitioning to Full GAPS, and it remains one of our favorites. Warm, spicy, and buttery, it toasts well. It is one of the recipes that I will often bake up ahead of time and take with us on our long road trips. Enjoy!
Cinnamon Raisin Bread
½ cup organic butter, melted
¼ cup raw honey
5 pastured, organic eggs
¼ tsp. sea salt
¼ tsp. baking soda
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