Memories with my Mawmaw.

How was your weekend? Mine was totally fabulous and laid back. Yesterday, I discovered this peanut butter frozen “yogurt” that is soy based and gluten-free and blah, blah, blah. Anyway, I went up to our local fro-yo shop and got a tub of it for little seester and it rocked her world, to say the least. I loved it as well because, well, I would love anything with peanut butter on it, in it, around it…you get the picture. Okay, let’s nix the pb talk because I just might go into a pb coma thinking about it. Let’s talk about one of my earliest childhood food memories. 
When I was younger I loved visiting my grandma’s (my “Maw-maw”) house because she maDe the best sandwiches in the world and  took my seester and I to Wal-Mart so we could each pick out one toy. I always chose a Barbie, and my seester would usually choose an action hero, or something that would shoot darts. Then, we would go to Luby’s Cafeteria for dinner at 4 in the afternoon…no biggie…just old people’s dinner. I would always get the kid’s chicken drumstick plate with mashed potatoes and mac n’ cheese. Let’s just say that my palate is a little bit more refined these days. After dinner we would go back to my grandma’s, get into our pj’s, and watch old Shirley Temple and Doris Day classics, but my favorite part was waking up at Mawmaw’s. 
One thing and one thing only would get me out of bed at her house. Cinnamon Raisin Bread. My grandma would toast it up and butter it and I would eat it with a side of crispy bacon. I just loved the way it made her house smell, and even though it was store bought, she toasted that stuff with love. I love her. Anyway, seester is in town this week so I thought I would make her a little memory and bring Cinnamon Raisin Bread back, only gluten-free style.

Best. Idea. Ever.
 This bread not only makes the house smell absolutely divine, but it is bursting with juicy raisins and scented with a swirl of sweet cinnamon. 
I would say this is a breakfast must!
I cut the bread up and put a few slices in the oven for a quick toast and bada-bing…I am in love.
I am also thrilled that I get to see my Mawmaw tonight. My mom, seester, and I are meeting her for dinner at one of our fave Mexican food restaurants for a late Mother’s Day dinner. This bread won’t be making an appearance, but I can guarantee you a margarita will! Ole!
Happy Monday!
Cinnamon-Raisin Bread (GF):
2 c. almond flour
1/2 t. salt
1/2 t. baking soda
1 1/2 t. ground cinnamon
1/2 c. melted coconut oil
1/2 c. agave nectar (or honey)
2 large eggs
1 c. raisins
1. Pre-heat the oven to 350 degrees F. Grease a large loaf pan with cooking spray.
2. In a large bowl, combine the almond flour, salt, baking soda, and cinnamon.
3. In a medium bowl, whisk together the coconut oil, agave, and eggs. 
4. Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.
5. Fold in the raisins. 
6. Pour the batter into the prepared loaf pan. 
7. Bake for 55-60 minutes (times will vary depending on oven), until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan.
8. Using a serrated knife, run the knife around the edges of the pan and gently turn the pan upside down. The bread should fall out very easily. Plate the bread, slice and serve! 
Makes about 12 slices.


  1. Incredible memories, Chelsy! Who wouldn’t love the Shirley Temple and Doris Day classics? I would, and still do!! And, I love the smell of cinnamon toast!! Yum!!

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