Cinnamon Roll Loaf


Serves 8



150g Nush Natural Almond Spread

1 packet of fast action yeast

300g of warm almond

2 tbsp of coconut sugar

600g bread flour (gluten-free bread flour if needed)

2 tsp salt

2 tsp of cinnamon

300g raisins


Place sugar, warm almond (not too warm or you’ll compromise the yeast) and yeast into a bowl. Leave to activate yeast for about two and a half minutes .

Add the rest of the ingredients (except raisins) and mix together to form a dough. Once a dough is formed, add the raisins and knead for three minutes.

Lightly grease a bowl with vegan butter or coconut oil. Place dough inside, cover and leave in a warm place for an hour.

Once it has proved and doubled in size, knock back and then shape before placing in a lined bread tin and covering.

Return to prove for another 30 minutes before baking at 200 degrees for 30 minutes, the bread should be brown on top with a hollow sounding bottom!

Whilst the bread is cooling, take one pot of Nush Natural Almond Spread, add 4 tbsp of almond, a couple of vanilla flavour drops for sweetness plus 1/2 – 1 tbsp of cinnamon and mix together to form a glaze.

Spread glaze on the loaf and eat on the same day!