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Recipes - grain free bread

Recipe Name

grain free bread

Submitted by karenmsawyer
Recipe Description yummy bread
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 120 Cook Time (minutes) 50 Ready In (minutes) 170
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, halves and wholecashews raw
8
largeegg whites
1
1/2
cupsAlmond flour, Bobs red mill
3
tablespoonscoconut flour
1/2
packagegelatin, unflavored
1/2
packagegelatin, unflavored
1/2
teaspoonsea salt
1
1/2
teaspoonbaking soda
4
tablespoonsunsalted butter, cold
1
tablespoonRaw Honey
2
teaspoonsVinegar, apple cider
Steps
Sequence Step
1Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes. Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2” glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.
1Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes. Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2” glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.






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