Cinnamon Spelt Bread

cinnamon bread
  • 2 cups spelt flour
  • 1 cup raw turbinado
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon aluminum free baking soda
  • 1 1/2 teaspoons ground cinnamon (cassia)
  • 1 teaspoon pink Himalayan salt crystals
  • 2 teaspoons vanilla bean powder or extract
  • 1/4 cup extra virgin coconut  oil
  • 1 cup almond milk + 1 tablespoon apple cider vinegar (substitute for 1 cup buttermilk)
  • 2 teaspoons of ground flaxseed + 1/2 cup water (substitute for 2 eggs)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease one 9×5 inch loaf pan with coconut oil.
  3. Prepare buttermilk and egg substitutes.
  4. Mix ingredients in a large mixing bowl (If using a blender, beat for 3 minutes).
  5. Pour into prepared loaf pan.
  6. Smooth out the batter.
  7. Bake for about 50 minutes.
  8. Test with toothpick to determine whether or not the loaf is done (when inserted it should come out clean).
  9. Remove bread from pan to rack to cool.

Serves 4-6 people

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