Elana Pantry's Cashew Bread
Another staple from Elana's Pantry blog is her cashew bread recipe. I tried lots of paleo breads that end up being too dry or too complicated, and this fits the bill for a super simple and moist 'bread' replacement. The only difference between Elana's recipe and mine is that I double hers, because I think it better replicates a full size of bread.
In my quest to eat healthier, I rarely eat sandwiches anymore (I actually prefer salads these days!) but there are other uses for bread than just sandwiches! This is what I use as 'breadcrumbs' for my meatballs and if I have any leftover bread after making meatballs, I will make 'eggs in a basket' for breakfast. I also enjoy this bread during tomato season with a paleo-approved mayonnaise, thick slices of tomatoes and Maldon sea salt on top. So simple, but delicious! The possibilities are endless.
Serves: 16 slices
Prep time: 10 minutes
Cook time: ~1 hour
Ingredients:
- One 16 oz. jar of unsweetened cashew butter
- 10 eggs
- 2 tbsp of apple cider vinegar
- 1.5 tsp of baking soda
- Dash of sea salt
Instructions:
- Pre-heat oven to 350 degrees
- In a food processor, pulse in cashew butter and eggs until smooth
- Pulse in apple cider vinegar
- Pulse in baking soda and salt
- Line a 9 x 5 inch loaf pan with parchment paper (for easier clean up!)
- Transfer batter into the pan
- Bake for ~60-70 minutes or until a knife comes out clean
- Cool for a few hours
- Enjoy!
The parchment paper makes for a much easier clean up!
My mom's famous 'eggs in a basket'. This was a breakfast staple growing up in my family!
