Oatmeal Raisin Bread

3 c plus 6 T warm water
6 t yeast
1 banana
1 egg or 1/4 c tahini or almond butter
1 1/2 t vanilla
3 3/8 c quinoa flour plus 1 c oat flour
1/3 c agave nectar
1 1/2 t sea salt
3 t cinnamon
2 1/4 c raisins

In Mixing bowl, stir yeast into warm water until dissolved. In separate bowl, combine flour, salt, and cinnamon together. In a small bowl, mix mashed banana & egg together. Add banana, egg, vanilla, and agave to the yeast mixture then add half of the flour mixture. Beat with mixer on low speed for two minutes. Add remainder of flour mixture and beat by hand until smooth. Scrape dough from sides down into bowl. Mixture may be thin and runny. Cover and let rise until doubled, about forty minutes. Stir batter down, fold in raisins. Pour into 2 greased  and floured 9x5x3 inch loaf pans. Let rise again about thirty minutes. Bake at 375 degrees for 40 to 45 minutes until golden brown and knife inserted comes out clean. Makes two loaves or 24 muffins.