Name: Cashew bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 1⁄4 Tbsp Honey; 2 1⁄4 tsp Almond milk; 1 piece Egg; 5 g Coconut flour; 1⁄4 Tbsp Apple cider vinegar; 0 pinches Salt; 1⁄4 tsp Baking powder; 35 g Cashew paste

Nuts

Fruit

Chicken egg

Simone van der Koelen

Oven

Cake tin 15 cm

Breakfast

Lunch

Side dish

Paleo

Keto

Vegetarian

Cashew bread

Bread

 Put a bowl of water in the oven (this ensures that your bread does not turn black). Preheat the oven to 150 degrees Celsius. Line a cake / bread tin with a sheet of parchment paper. 

 Mix the proteins in a spotless bowl until they form stiff peaks. 

 In another bowl, mix the cashew paste with the egg yolks until well blended. Add honey, apple cider vinegar, almond milk and mix well again. Add coconut flour, baking powder and salt and mix well. 

 Add 2 tbsp of the egg whites to the cashew mixture and fold in until incorporated. Add the remaining egg whites and fold in until everything is absorbed. 

 Spoon the mixture into the baking tin and immediately put in the oven. 

 Bake the bread in the preheated oven for 45 minutes. (the bread is ready when you insert a wooden skewer and it comes out clean) Remove the bread from the mold and let it cool on a rack for 10-15 minutes. 

Cashew bread

Cashew bread

4.8

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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