null Skip to main content

Cinnamon Raisin Bread with Maqui-Goji Jam

Cinnamon Raisin Bread with Maqui-Goji Jam

Sep 2nd 2011

 Cinnamon Raisin Bread with Maqui-Goji Jam

This recipe is super easy to make and is great for when you are craving a sweet, healthy snack. It's perfect for kids, or for the kid in you! The bread and jam are dairy-free and sugar-free. Add Rawmio nut butter for an extra punch of sweetness for an amazing PB&J sandwich!




2 Cups pulp from almond milk
2 Cups ground flaxseed
½ Cup agave nectar or raw honey
1 Cup red flame raisins
½ tsp Himalayan or Kalahari salt
2 tbsp cinnamon, freshly ground

½ cup goji berries
½ tsp orange or lemon zest
½ tsp fresh ginger
1 tsp maqui berry powder
1-2 tsp agave nectar or raw honey


Cinnamon Raisin Bread:
Add all ingredients to large bowl and mix well with hands or large spoon.  Taste and add more cinnamon/agave if desired.   Form into a loaf shape, and cut into slices of bread ¼" thick.  Place onto dehydrator sheets and dehydrate for approximately four hours or until desired hardness.  Let cool and store in air-tight container in freezer for up to one month.

Maqui-Goji Jam:
Soak goji berries for approximately one hour.  Rinse well and add to blender with rest of ingredients.  Puree until desired consistency.  Store in refrigerator for up to one week.

For a warm treat, enjoy the bread straight out of dehydrator with your jam, or add Rawmio nut butter for a delicious PB & J sandwich!