An early recipe for cashew brioche bread was the beginning of grain-free bread baking for me and I've wanted to iterate on it for a while. Back then I noticed a few grain-free chefs riffing on it so I figured it was taken care of. But I have to admit I really enjoy this recipe more than what is out there so I decided to circle back to it.
This new version reliably delivers a light, airy loaf with great texture and crust. I've added coconut flour to the mix and use smooth raw cashew butter instead of ground raw cashews. It rises perfectly and stores well either sealed at room temperature for a few days, in the refrigerator for a few weeks, and can be frozen for a few months.
I've been relying more and more on silicone baking products and I loving this silicone loaf pan. I lightly grease the sides and bottom with coconut oil and the bread loaf easily slips out of the mold straight from the oven so I can place it on a cooling rack immediately. If you don't have a silicon loaf pan you can place parchment paper on the bottom of a regular loaf pan and grease the sides.
If you're thinking of making your own cashew butter, you'll need about 2 cups of raw cashews to yield about 1 cup of cashew butter. You'll want to process it in a food processor for several minutes as it goes from nuts to a ball of dough and then finally converts to smooth nut butter. You can add some oil to help smooth it out but I'm not sure if it would change this recipe.
This bread is so versatile: you can use it for French toast, sandwiches, toast, breadcrumbs, or cut it up into cubes and toast to make croutons. Enjoy!
Cashew Sandwich Bread
Equipment
- standing mixer or hand mixer
Ingredients
- 4 large eggs separate yolks and white
- 1 cup raw cashew butter smooth
- ¼ cup apple juice
- 1 tablespoon apple cider vinegar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 300°F.
- Lightly grease a silicone loaf pan (about 8 inches by 4 inches) or line the bottom of a pan with parchment paper and lightly grease the sides.
- In a standing mixer (or a hand mixer) using the whisk attachment, add the egg whites to the bowl and beat them until stiff peaks form.
- Transfer the egg whites to another bowl.
- Add the cashew butter, egg yolks, vinegar, and apple juice to the standing mixer bowl and mix until well blended.
- Fold the egg whites into the batter in the mixing bowl and blend with a spatula.
- Add the coconut flour, baking soda, and salt to a clean bowl and blend with a whisk or fork.
- Add the dry ingredient mixture to the batter and blend well with a spatula.
- Pour the batter into the loaf pan and bake for 45 minutes or until the top it browned.
- Remove the loaf from the pan and cool before slicing. Cover and store at room temperature for a few days, in the refrigerator for a week, or freeze for a few months.
Terri B says
Can I sub almond butter for the cashew butter?
Hi Terri, yes you can use almond butter, the taste will be a bit different of course.
Valerie Tuttle says
Hi Erica! What would you recommend as a substitute for apple juice? I don't usually have it on hand but I always have cashew milk so; I was thinking of trying a little honey (sweetness) and cashew milk (liquid) as an alternative. Thanks!
Hi Valerie! Yes, I think that will work perfectly.
YVazquez says
This is the closest thing to bread we've tried since starting the SCD diet six months ago. Even my toddler, who is a tough critic, approves of this recipe.
Thanks, Y. So great to hear, and I agree!