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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, halves and whole | cashews raw | 8 | large | egg whites | 1 1/2 | cups | Almond flour, Bobs red mill | 3 | tablespoons | coconut flour | 1/2 | package | gelatin, unflavored | 1/2 | package | gelatin, unflavored | 1/2 | teaspoon | sea salt | 1 1/2 | teaspoon | baking soda | 4 | tablespoons | unsalted butter, cold | 1 | tablespoon | Raw Honey | 2 | teaspoons | Vinegar, apple cider |
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Steps
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Sequence
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Step
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| | 1 | Place 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. | | 1 | Place 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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