• 1 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 2 cups almond flour
  • 1 cup arrowroot flour
  • 1 cup golden flaxseed meal
  • 1 tsp baking soda
  • ¾ cup raisins
  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 3 tbsp raw honey
  1. Preheat the oven to 400°F. Line a baking sheet or 10-inch cast iron pan with parchment paper.
  2. In a medium mixing bowl, whisk the coconut milk with the apple cider vinegar to make “buttermilk.” Let it sit for 5 minutes.
  3. In a large bowl, mix the almond flour, arrowroot flour, flaxseed meal, and baking soda. Stir in the raisins.
  4. Whisk in the eggs, melted coconut oil and honey with the buttermilk. Pour the wet ingredients into the dry ingredient bowl, and mix well. The dough will be shaggy and sticky.
  5. Transfer the dough to the prepared pan and form into a round shape using a spatula. Use a sharp knife to score a deep cross over the top.
  6. Bake the bread in the oven until the top is golden brown, about 35-40 minutes. Remove from the oven and let it cool in the pan for 15 minutes before slicing.