For many of you, I can’t imagine that you’re very excited to turn on your oven and bake some bread. It’s probably hot where you are – a large portion of Comfy Belly readers are in the U.S., and most of the country is hot. I however, am in Seattle—possibly the only place in the country right now, besides Alaska, that is cool and wet. This is not how our summers are supposed to go. The rule is “the rain stops after July 4th” and then it doesn’t come back again until mid-September.
So I will understand if you don’t want to even entertain the idea of trying this recipe. But if you’re game, maybe you can use a toaster oven to make 1 or 2 loaves, at night, when it’s cooling down. I do remember what summer was like – and when I wanted to bake, I did it in my toaster oven.
This bread reminds me of Challah, or a rich, eggy bread that tastes good with something spread on top. Slightly sweet, very moist, and kind of in between a yeast bread and a sweetbread. I adapted it from one of my favorite SCD cookbooks by Kendal Conrad. It’s great toasted, and in the near future, I’m going to make french toast with it. I bet it’s great for making garlic toasts and croutons as well.
I’ll admit I’m a bit spoiled at this point, because I use a dry container with my Vitamix to turn the cashews into cashew flour. Then I use my food processor to blend all the ingredients together. You can do all the blending and mixing in one container (a large container), or do it in shifts, but you will need either ready-made cashew flour, or a food processor or high-speed blender to process the cashews into flour.
If you find that you really like this bread, just double the recipe and bake more loaves at one time.
Cashew BreadI use a 9 x 4.5 inch glass loaf pan for one large loaf, and for two small loaves, I use two Magic Line pans, which are 3.5 x 7.5 inches. Also, you can double this recipe easily to make 2, 3, or even 4 loaves of bread, depending on the size of your loaf pans. If you make one large loaf, convection baking seems to bake the bread faster – otherwise adjust the time accordingly because it can take a large loaf another 10 minutes or so to finish baking.
- 3 cups (15 ounces or 425 g) raw cashews (organic if possible; unsalted)
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs, separated
- 1/2 tablespoon apple cider vinegar
- 1 cup yogurt (lactose-free if you’re SCD; or replace with dairy-free milk)
- 1/2 cup apple juice
- Preheat your oven to 300°F/150°C on a convection setting. It bakes faster in a convection oven, but a regular oven setting will work as well.
- Line your loaf pan with parchment paper.
- Grind the cashews in a food processor or high-speed blender to create cashew flour. You may have a few small grains of nuts left, but try to get it as fine as possible without turning the flour into cashew butter.
- Blend the salt, baking soda and cashew flour together in bowl.
- Add the egg yolks, vinegar, yogurt, and apple juice to the flour mixture, and blend well.
- Beat the egg whites and salt until stiff peaks form.
- Fold egg whites into the dough batter.
- Pour the batter into the loaf pan and bake for about an hour or so. Smaller loaves will bake faster. The smaller loaves may take a bit less time, and the larger loaf may take a bit more time.
- To test if the bread is fully baked, insert a skewer, or something similar, into the center of the bread. It should come out clean.
- Cool, slice, and enjoy. Store at room temperature, covered, for a few days, or in the refrigerator for a week. Kendall says it can also be stored in the freezer for about 3 months.
Makes 1 large loaf, or two small loaves