This bread is… interesting. It definitely has the texture of really moist, soft bread. The flavor is good too – maybe takes some getting used to. It’s a mind game for me. Bread from these ingredients is just plain weird so it is taking my mind some time to catch up with my taste buds! It is a GREAT bread though, try it out 😉 It’s a recipe originally from the Against All Grain cookbook, but I found this recipe from Kukkiva.
• 1 cup smooth raw cashew butter at room temperature
• 4 large eggs, separated
• ½ to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
• 2.5 teaspoons apple cider vinegar
• ¼ cup almond milk (I used coconut milk – turned out great)
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
Preheat your oven to 300 degrees. Place a small oven-proof dish of water on the bottom rack.
Line the bottom of an 8.5×4.5 loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan. This will ensure easy removal of your loaf.
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. Then mix in your dry ingredients until fully incorporated. Beat the egg whites in a separate bowl until white peaks form. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. Don’t over mix!
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t open the oven door before 40 minutes, otherwise the steam will escape and you will not get a properly risen loaf.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving. The loaf will seem very moist at first, but will dry out as it cools.
Wrap the loaf up tightly and store in the fridge for up to 1 week (you’ll likely devour it faster).