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.
- 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
- 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.
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