• Preheat oven to 375℉.
• Using a pastry brush, generously brush coconut oil onto the sides and bottom of a 1.5 quart glass bread baking pan.

Mix Dry Ingredients

• Add all dry ingredients into a large mixing bowl (except raisins): oat flour (you can make this by grinding whole oats in the food processor), almond flour, coconut flour, psyllium husk powder, chopped nuts, cinnamon, baking soda, himalayan pink salt and ground flaxseed meal (or grind flaxseeds into flaxseed meal in food processor or coffee grinder).

Mix Wet Ingredients

• In a medium bowl, add the milk, mashed banana, lemon juice and vanilla.
• Add the coconut oil to a small pan and cook on low until just melted, and then add the melted coconut oil to the bowl with wet ingredients and stir well.
• Add dates with 2 TB warm water to a food processor and blend into a date paste, then add to the wet ingredients and stir well.
• Separate egg yolks and egg whites into 2 small separate bowls. Add egg yolks to the wet ingredients and stir well.

Mix the Wet & Dry Ingredients Together

• Add the wet ingredients into the dry ingredients and stir well.
• Boil 1 ¼ cups of water to just boiling. Add the boiling water to the bread mixture and stir well so that the hot water will activate the psyllium husk powder.
• Blend the 4 egg whites until slightly stiff with a mixer or a blender. Start on low and then turn on medium/high until the egg whites are getting thick (stiff). It is quick to do in a blender if you do not have an automatic mixer. This step is important to help the bread rise because this recipe only includes ½ tsp of baking soda.
• Add the raisins and stiff egg whites to the bread mixture and fold into the bread mixture.

Pour Into Bread Pan & Bake

• Pour bread mixture into well a oiled bread pan. Optionally, sprinkle chopped walnuts or pecans on top before baking.
• Bake for 45-60 minutes in oven. Insert a skewer into the center of the bread to make sure it comes out clean to make sure the bread is cooked throughout. Begin checking it at 45 minutes every 5 minutes.

Cool the Bread, Slice and Store

• Cool the bread in the pan for 10 minutes.
• After the bread has cooled for 10 minutes, use a knife to cut well around the outside edge of the bread to help the bread come easily out of the pan.
• Place the raisin bread (without the pan) on a cooling rack and let it cool off before slicing the bread.
• Slice the bread and place the bread back into the baking pan to store.
• After the bread is completely cooled, cover with unbleached parchment paper and then plastic wrap on top of the parchment paper.
• Store the bread in the refrigerator for up to 1 week or keep it in the freezer and thaw or toast before eating.
• Serve with any organic topping of your choice like grass fed butter, almond butter, peanut butter or whatever topping you enjoy!