Cashew Bread
Description:
This recipe comes from Wholefully.com (Cassie) who got it, in turn, from AgainstAllGrain.com (Danielle). The Against All Grain version calls for cashew butter, and while we were doing the GAPS diet, it was hands down my favorite gf/df bread. But it was also rather pricey. (Cashew butter isn't cheap!) Cassie's revamp of the recipe calls for whole raw cashews, as opposed to using cashew butter (which makes it somewhat cheaper) but it's still very easy to make. The slight change that I made from Cassie's version is that the baking soda gave the bread a bit of a harsh (soda-y) aftertaste. So I removed the baking soda and vinegar and replaced it with baking powder, which makes all the difference, imo. I also add a bit more honey than they do.
Ingredients:
Directions:
Preheat the oven to 300° and line a loaf pan with parchment paper.
Throw all of the ingredients except the coconut flour into a blender and blend the heck out it all. You might want to stop the blender a couple of times and, using a soft spatula, squeegie the mixture off the sides of the blender and down into the main blendy area. You'll still have little bits of cashew in your mixture (it's not like it'll become entirely liquified) but running the blender for a solid few minutes should get everything pretty well chopped up and mixed.
Add the coconut flour and blend a wee bit more. The batter will thicken up a tad.
Pour the batter into the lined loaf pan and cook for 40-45 minutes. The top of the bread should start to brown and might crack a little.
Take the bread out of the oven and let it cool for about 10 minutes.
Whatever bread isn't eaten the first day should be refrigerated. This "bread" is basically just a cashew and egg loaf. And cooked eggs don't really want to sit around at room temperature. I've also found that when the bread has been fridged, it seems a little wet around the edges. But toasting it up in the toaster is all it takes to deal with that.
My bread came out a little flatter looking than Cassie or Danielle's. It might be an altitude thing. But it tastes fine the way it is. If you're high altitude and want to try for a little more rise, perhaps you could experiment with increasing the amount of baking powder a bit.
