Somehow, after returning from Italy, I haven’t been able to sleep in on weekends.
I like this new routine – getting up an hour or two earlier than I usually do on weekends has proven to be extremely productive. I’m not exactly a morning person, but these past two weekends have shown me that those extra hours can be translated to very good use.
So instead of lazing in bed unable to sleep, I wake up and head straight to the kitchen, turn on my oven, and get to work, baking and cooking.Â
I’d been yearning to make a grain-free bread again, and this time, instead of opting for my usual almond meal, I chose to go with cashew meal for a change, since the last time I used cashew meal to make these blueberry scones turned out to be a great success.
Because I don’t know where to get store-bought cashew meal, I got roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three cups of cashews were ground down to the size of coarse sand.
That was probably the toughest part – once you’ve gotten the cashew meal, it’s just a matter of mixing the rest of the ingredients together, beating up the egg whites, folding them into the batter, and then pouring the batter into the loaf pan, and baking!
I was extremely pleased with this loaf – although I would have liked to use raw cashews instead – which would give your loaf a whiter inside.
There’s a delicious hint of the taste of cashews; the texture is soft yet flexible; and best of all, this bread goes so great sliced, toasted and slathered with plenty of cream cheese.
Planning to be up early this weekend? This is a great way to start your morning!
Grain-free Cashew Bread
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 8-10 1x
Description
There’s a delicious hint of the taste of cashews; the texture is soft yet flexible; and best of all, this bread goes so great sliced, toasted and slathered with plenty of cream cheese.
Ingredients
- 3 cups of roasted cashews (you can also use raw cashews, and the inside of the loaf will be whiter)
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3 eggs, separated into yolks and egg whites
- 1/2 tablespoon of apple cider vinegar
- 1 cup of milk
- 1/2 cup of water
Instructions
- Pre-heat oven to 300 deg Fahrenheit (150 deg Cel)
- Line a loaf pan with baking paper
- Grind the cashews in a food processor or a blender until you get a sand-like texture. Be careful not to overblend until you get cashew butter. Sift the cashew meal and re-blend the pieces that are too large to be sifted (repeat until all the cashews have been ground into siftable bits. This may take a while, but be patient).
- In a large bowl, mix the salt, baking power and cashew meal together.
- Add in the egg yolks, apple cider vinegar, milk and water, and stir well.
- Beat the egg white and a pinch of salt with an electric beater until stiff peaks form.
- Carefully fold in the beaten egg whites into the batter, don’t over mix if not the air bubbles will burst.
- Pour the batter into the loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean.
- Let cool for 10-15 minutes before slicing and serving.
Notes
This grain-free cashew bread can be stored covered at room temperature for a few days; or in the refridgerator for up to a week.
Adapted from: Comfy Belly (http://comfybelly.com/2011/07/cashew-bread)
- Category: Snacks
- Cuisine: Western
I just made this bread. OMGoodness, it is so good. I did use 3 1/2 cups
Of cashew flour because I didn’t know the ratio of nuts to flour when its
blended . It turned out real good. I love the bread as is. Thank you so much for sharing this recipe. I had to go gluten-free after being diagnosed with an autoimmune disease, so I have been
Experimenting with different types of flour. I believe this will be my go to bread recipe for now on. It’s better than almond bread. Thanks again for sharing.
★★★★★
Hi Lolly, thank you so much for letting me know how it went!
So sorry to hear about you being diagnosed with an autoimmune disease – my husband is Celiac and I understand how hard it is to readjust to eating without gluten, but we’ve managed to be 100% gluten-free in our kitchen for the past 5 years, so it’s doable. Slowly you’ll find that it gets easier and easier, and there are sooooo many recipes to try! Here’s the recipe index for you to check out all the gluten-free recipes on the blog.
It makes me so happy that you finally found a bread that you enjoy! I love how easy it is to use cashew flour in baked goods 🙂 Here’s another cashew bread that you can try: Grain-Free Coconut Cashew Bread (it has coconut in it so if you want to vary from this cashew bread recipe, I think you might also enjoy this one!)
Enjoy the rest of your weekend and hope to see you around again soon!
Cheers,
Felicia
Hello,
I’m Angeline, from Belgium.
My friend/collegue and I love cashews. I saw you’re recipe on Pinterest (I’m a huge fan- euhm,,, addicted ????)
I made this recipe and its so delicious! Thanks for sharing.
Ps: I added goji berries ????
I also let it bake for 1,5h. This bread is still moist after baking.
★★★★
Hi Angeline! Thanks for stopping by and for your sweet comment 🙂 So glad you enjoyed the bread 🙂 Love that this bread is so easy to make as well! 🙂 Plus, thanks for letting me know about the goji berries! great addition 🙂 Hope to see you around soon!
Hello, your recipe looks great! What size bread pan do you use?
Hey Nicole! If I remember correctly, the loaf pan that I used for making the cashew bread had these dimensions: 8 x 4 x 2 1/2 in (can hold around 4 cups of batter). Hope that helps?
wondering if using homemade almond milk instead of regular milk in your cashew bread recipe would work as well?!
Hey J! I don’t see why almond milk shouldn’t work. Since it has also the same consistency as normal dairy milk, it should be a perfect 1:1 substitute. Let me know how it goes if you make it! Have a great week ahead!
How much meal does 3 cups of cashews make? I have cashew meal from Trader Joe’s that I would like to use, but I’m guessing I wouldn’t use a full 3 cups of that? Thanks! 🙂
Hey Nickki! Each cup of cashews makes roughly the same amount in cashew meal. So 3 cups cashews is the same as 3 cups cashew meal. Hope that helps! Let me know how your cashew bread turns out! Would love to hear about it!
The fact that your breads are grain free allows me as a celiac to eat them. Thank you for posting them.
Raelyn! I’m so happy to hear that you can eat these breads 🙂 Of course, bear in mind that because grain-free breads don’t have gluten, which is what gives normal wheat bread the texture it has, grain-free breads won’t be exactly the same, but when the breads are as delicious as this cashew bread, it doesn’t really matter! Thanks for dropping by and leaving your note; looking forward to hearing from you in the future!