Dough Ingredients:

3 t. Yeast



2 C. Almond Flour

2 C. Bread or All-Purpose Flour

3 T. Warm Water

1 C. Unsweetened Almond Milk

¼ C. Swerve Granular

1 T. Lemon Juice

1/3 C. Melted Butter

½ t. Salt

Filling Ingredients:

1 C. Fresh Raspberries

¼ C. Swerve Granular

¼ C. Water or Lemon Juice

¼ C. Cornstarch OR Xanthan Gum

Icing Ingredients:

1 C. Swerve Confections

3 T. Lemon Juice

Easy Directions:

I used a bread machine and placed my dough ingredients into my bread machine canister and used dough cycle.

When dough is processing, in saucepan, bring to a rolling boil raspberries, Swerve and water. Let boil for 3-4 minutes, turn off heat and add cornstarch or xanthan gum. Stir and set aside to let cool. It will thicken.

After dough is finished, roll out into two rectangle squares about 18 x 15 inches. Spread raspberry mixture down center of each dough piece. Roll into log shape and be sure to tuck in all corners tightly (pinching dough). Slice the logs open lengthwise. Twist the two strands (logs) around themselves like you are braiding. Place in 2 well-greased loaf pans. Place a towel over pans and let rise for 30-45 minutes.

Bake at 375 for 20-25 minutes, until light brown. Let cool after removing from pan.

The glaze is an extra light punch of lemon! In small bowl, combine all icing ingredients and pour over bread.

The bread is delightful with butter!

 

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