Babka is a delicious sort’ve sweet Jewish bread. It is delicious and can be varied depending on where your grandmother or great-grandmother came from 🙂 I have always loved this delicious delicacy but since ‘going paleo’, I have not explored how to make it. This recipe is a transformation of my paleo sandwich bread and it turned out fantastic! Just the perfect amount of sweetness to be eaten as a treat on its own or slathered with whatever topping you choose. You can also slice it and use it as the perfect rasin bread vehicle for your next deli sandwich to add that soft touch of sweetness to your savory dish!
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Ingredients
- 1+1/4 cup cassava flour
- 1/2 cup arrowroot powder
- 1/4 cup ground flax
- 1 tsp baking powder
- 1 tsp sea salt
- 6 eggs
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 tbs apple cider vinegar
- 2 tbs honey
- 2 tbs cocoa powder
- 1 tsp cinnamon
- 2 tbs maple syrup
Ingredients
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Instructions
- Preheat oven to 350 degrees F. Line bread tin with parchment paper.
- In bowl, combine cassava flour, arrowroot powder, ground flax, baking powder and sea salt.
- In electric mixer bowl or large bowl with electric hand mixer, add eggs and mix well until frothy.
- To egg mixture, add water, oil, and apple cider vinegar. DO NOT MIX.
- Slowly fold in flour mixture into liquid mixture using spatula until fully combined.
- Fold in raisins.
- Pour batter into parchment paper lined bread tin.
- Add cocoa powder, cinnamon and maple syrup to small bowl and mix until smooth 'chocolaty' syrup.
- Pour syrup over top of batter in bread tin in lines. Using knife or spoon, marbelize batter by gently folding in syrup.
- Baking in oven at 350 degrees F for 55 minutes or longer until golden brown on top and tooth pick test comes out clean.
- Let cool in bread tin and then on cooling rack. Enjoy warm or wait until fully cooled, slice and place in freezer bag in freezer for later use.