All for One Cashew Sandwich Bread
You won't believe how blended cashews turn into a moist, easily sliceable loaf of grain-free bread!
Equipment
- Blender optional
Ingredients
- 1¼ cup raw unsalted cashews
- 3 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 6 eggs
- 6 tablespoons melted coconut oil
- 1 teaspoon raw apple cider vinegar
- 1 tablespoon maple syrup
Instructions
With a Blender
- Preheat oven to 350 and grease a loaf tin with coconut oil or line with parchment paper.
- Place cashews in a food processor and pulse until it resembles coarse flour. In a high speed blender, combine 1 cup cashew flour, coconut flour, psyllium husk, baking soda and sea salt.
- In a mixing bowl, combine eggs, coconut oil, apple cider vinegar and maple syrup. Whisk to combine.
- Pour liquid into the Vitamix and puree until smooth, approximately 20-25 seconds.
- Empty mixture into a loaf tin and tap a few times to even the batter.
- Bake for 30-35 minutes or until the crust is golden brown and a toothpick comes out clean.
- Use parchment to remove the loaf or if you greased the tin, run a spatula around the edge and use it to pry the loaf out. It should come out easily.
- Wait 20 minutes before slicing and serving.
Without a Blender
- Combine cashew flour, coconut flour, psyllium husk, baking soda and sea salt in a large mixing bowl. Whisk thoroughly to incorporate.
- Combine liquids as noted in step 3.
- Add liquid mixture to dry and whisk to incorporate.
- Empty mixture into a loaf tin and tap a few times to even the batter.
- Bake for 30-35 minutes or until the crust is golden brown and a toothpick comes out clean.
- Use parchment to remove the loaf or if you greased the tin, run a spatula around the edge and use it to pry the loaf out. It should come out easily.
- Wait 20 minutes before slicing and serving.
