Babka or Jewish Raisin Bread (gluten-free and paleo)
  • 1+1/4cup cassava flour
  • 1/2cup arrowroot powder
  • 1/4cup ground flax
  • 1tsp baking powder
  • 1tsp sea salt
  • 6 eggs
  • 1/2cup warm water
  • 1/2cup olive oil
  • 1tbs apple cider vinegar
  • 2tbs honey
  • 2tbs cocoa powder
  • 1tsp cinnamon
  • 2tbs maple syrup
  1. Preheat oven to 350 degrees F. Line bread tin with parchment paper.
  2. In bowl, combine cassava flour, arrowroot powder, ground flax, baking powder and sea salt.
  3. In electric mixer bowl or large bowl with electric hand mixer, add eggs and mix well until frothy.
  4. To egg mixture, add water, oil, and apple cider vinegar. DO NOT MIX.
  5. Slowly fold in flour mixture into liquid mixture using spatula until fully combined.
  6. Fold in raisins.
  7. Pour batter into parchment paper lined bread tin.
  8. Add cocoa powder, cinnamon and maple syrup to small bowl and mix until smooth ‘chocolaty’ syrup.
  9. Pour syrup over top of batter in bread tin in lines. Using knife or spoon, marbelize batter by gently folding in syrup.
  10. Baking in oven at 350 degrees F for 55 minutes or longer until golden brown on top and tooth pick test comes out clean.
  11. 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.