This cashew bread is the first grain-free bread recipe I tried when I first learned about baking with nut flours. I adapted it from one of my favorite SCD cookbooks by Kendal Conrad.
It reminds me of Challah and Brioche, which are both rich breads that can be used for things like sandwiches, croutons, and french toast. This recipe bakes a bread that is slightly sweet, very moist, and kind of in between a yeast bread and a sweetbread.
You can use a food processor or a dry container with your high speed blender or Vitamix to grind the cashews into cashew flour. And then you can add the remaining ingredients to finish blending the batter.
This recipe makes one small loaf, so I recommend increasing the batter or bake more loaves at one time. You can use see the amount of ingredients needed to double or triple the recipe by using the measurement slider in the recipe below: Just click on the number of servings to use the slider.
- 3 cups raw cashews unsalted
- 3/4 teaspoon baking soda
- 3 large eggs separate yolks and white
- 1/2 tablespoon apple cider vinegar or other milk vinegar or lemon juice
- 1 cup yogurt dairy or dairy-free
- 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, unless it's non-stick.
- 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.