Sometimes I get a craving for bread. Recently I wanted the classic bread and jam. So into the kitchen I ventured. This cashew bread is fantastic toasted, holds together well, not ‘eggy’, and almost has a hint of sweetness.
If you use almond flour for all your baking, you can tire of the taste (it’s not often, but it does happen!). Cashews are an oiler nut than almonds, and have a nice buttery taste to them. Feel free to substitute with almonds/almond flour, however, you may need to decrease the amount of coconut flour by a teaspoon or two. I know sunflower seeds works well too! But due to the chemical reaction with baking soda, it will turn a fun shade of green.
A buttery grain free bread
- - 8 eggs
- - ½ cup water (or coconut milk, or any other milk)
- - 1 tablespoon apple cider vinegar
- - 450g cashews
- - 2 teaspoons baking soda
- - 1 teaspoon salt
- - ¼ cup + 2 tablespoons coconut flour
- Preheat oven to 160 degrees. Grease a loaf pan with coconut oil.
- Combine the eggs, water, vinegar, cashews, baking soda, and salt in a blender until very smooth. Add the coconut flour and blend again until incorporated. Transfer the batter to the prepared pan and smooth the top.
- Bake for 50-60 minutes, until a skewer inserted comes out clean. Allow to bread to cool in the pan for at least 30 minutes, then gently remove to a wire rack to completely cool.
Can substitute with almonds, or sunflower seeds, but may need to decrease coconut flour by a teaspoon or two.