This gluten free cashew bread is an absolute winner!
I always have this gluten-free cashew bread on hand. To me this recipe was literally a lifesaver!
So many store-bought gluten-free breads are made with grains that are not allowed on the paleo diet. And some even contain sugar which is a big no-no for me.
This recipe is all about wholesome goodness – it contains no grain and no added sugar and is made with good-for-you-ingredients.
Plus, it tastes absolutely fantastic! I especially love to toast my slices of cashew bread, and I am sure you will love it too!!
The two main ingredients for this delicious gluten-free cashew bread are cashew nuts (obviously!) and eggs, which are both loaded with protein. This makes the bread quite dense and it is actually quite filling.
The ingredients are easily combined in a high powered blender, which means the batter comes together in just a few minutes.
When blended the cashew nuts becomes smooth and creamy. The eggs provide structure to the bread.
Cashew nuts
Gluten-free cashew bread is filled with so much goodness!
Cashew nuts have a neutral flavor and a soft creamy texture when chewed. Therefore, it pairs well with so many different types of sweet and savory ingredients.
These kidney shaped nuts have many health benefits as it is rich in fiber, protein, vitamins and minerals.
The healthy fats found in cashew nuts can help decrease cholesterol and this may reduce the risk of heart disease.
Cashews are a good source of magnesium which is an important mineral that helps the metabolism of food and muscle relaxation.
Another mineral found in cashews are copper. Copper plays an important role in bone density and maintaining collagen.
Cashew nuts are also rich in Zinc which is an important immune boosting mineral.
Tips on baking gluten-free cashew bread
By placing a dish filled with water on the bottom rack of the oven while baking the bread, steam is created in the oven. The moisture from the steam prevents the bread from becoming too dry while baking and prevents the crust from cracking on top.
Line the loaf pan with parchment paper to prevent the bread from sticking to the pan. The overhangs of the paper will also assist in lifting the gluten-free cashew bread out of the pan after baking.
Related posts
If you are looking for more gluten-free recipes, you might also like this banana muffin recipe. Pecan nuts are added for a delicious crunch.
This wholesome snack is so easy to make and the perfect addition to a healthy lunchbox! Click here for the recipe.
Love cashew nuts as much as I do? You might also like these Cashew and date chocolate bites recipe.
With these wholesome treats, you can fix any sweet craving without having to feel guilty! For the recipe click here.
Gluten-free Cashew bread
Ingredients
- 8 eggs
- ½ cup full fat coconut milk
- 4 tsp apple cider vinegar
- 3 cups whole cashew nuts
- 2 tsp baking soda
- 1 tsp salt
- 7 tbsp coconut flour
- 2 tbsp water
Instructions
- Place a heatproof dish filled with water on the bottom rack of the oven and preheat the oven to 180°C. Lightly grease a loaf pan and line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
- Add all of the ingredients to a high speed blender and blend on high until very smooth.
- Transfer the batter to the prepared loaf pan.
- Bake for 60 - 70 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Let the bread cool in the pan for 30 minutes. Use the overhangs of the parchment paper to gently lift the bread out of the pan.
- Allow to cool on a cooling rack before serving or storing.
Notes
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