Paleo Cashew Butter Bread

Bread is a familiar kind of comfort food that is full of grain and NOT ALLOWED  when you go Paleo. I went Paleo almost a year ago and I am just now getting around to making a loaf of bread.
It is nice to have bread available to eat once in a while but I don't eat bread daily. This post is my review of a couple recipes I have tried.

Today I'm sharing my favorite(recipe #1) so far. It wins based on texture and flavor. It's made with cashew butter, a little sweeter and has a porous texture. Recipe #2 is made with macadamia butter and is tasty but a little too eggy for my taste.
Recipe #1 requires making nut butter from your cashews. I didn't find cashew butter at my local Whole Foods. If you are looking for simplicity and ease of preparation then go with the eggy, I mean, macadamia nut recipe. The cashew butter recipe has more steps and will take longer in prep time but worth the extra time, in my humble opinion. Both recipes require a food processor.
I will share the recipe #2 in a future post but if you can't wait, here is where you can find the recipe.
Both recipes hold together when sliced and used in a sandwich and toasted.
Here is where I adapted this recipe from. www.Againstallgrain.com is one of my favorite blogs.

Follow carefully as there are several steps to make this a delicious loaf of bread!

Paleo Cashew Butter Bread

Ingredients

• 1 cup cashew butter(recipe below)
• 4 large eggs, separated
• 1/2 to 2 Tbs coconut nectar(2 Tbs for a sweeter loaf)
• 2 1/2 tsp apple cider vinegar
• 1/4 cup almond milk
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Directions

1. Preheat oven to 300 degrees.
2. Line bottom of loaf pan(8.5X4.5) with parchment paper.
3. Grease side of loaf pan with coconut oil.
4. Beat cashew butter with egg yolks using a hand mixer.
5. Add coconut nectar, vinegar and almond milk incorporating completely with hand mixer.
6. In a separate bowl use a hand mixer to beat the egg whites to stiff peaks.
7. In a small bowl whisk together coconut flour, baking soda and sea salt. (Yep 3 different bowls)
8. Pour the dry ingredients into the cashew butter mixture and use the hand mixer to blend.
9. Hold your horses if your oven has not been reheated. Once this is done continue.
10. Stir egg whites into your batter thoroughly. Don't over mix.
11. Pour batter into the prepared loaf pan and place in the oven.
12. Bake for 45 to 50 minutes, until the top is golden brown and toothpick comes out clean.
13. Be sure you DO NOT open the oven door for at least 40 minutes. Don't peek!! It can effect how your loaf raises or not.
14. Remove from oven and let cool for 15 to 20 minutes, using a knife to loosen the bread from the side of the pan.
15. Cool for about an hour on a cooling rack before slicing.
16. Store in the refrigerator.

Cashew Butter
Ingredients

• 2 cups raw or roasted cashews (I used raw)
• 1 to 3 Tbs coconut oil
• 1/4 tsp sea salt

Directions

1. Here's where your food processor gets a workout.
2. Add cashews and seas salt to food processor and pulse for a couple minutes.
3. Add 2 Tbs of the coconut oil while pulsing cashews.
4. Add 1 tsp coconut oil at a time scraping down the sides occasionally.
5. Pulse to desired consistency.

You will have enough cashew butter to make 2 loaves of bread.

I'll be having french toast using this bread this weekend. 

I hope this inspires you to try a loaf of paleo bread soon. 

ENJOY!!