Bread is good.
Bread is REALLY good.
Over the holidays, I was stuffing my face with it….in any form. And it was delicious (though I regretted it, every time, as my body reminded me that while I like bread, bread definitely does not like me back).
My carb-loving, always-hungry boys have been stuffing their faces too. But when Cavemom goes paleo, EVERYONE goes paleo, so most breads are a thing of the past (again).
There has been much wailing and gnashing of teeth over this.
Most of it from me.
While I'm limiting my carbs to jumpstart my weightloss, the boys (lucky little devils), are free to enjoy a gluten-free paleo version of the stuff the love so much. In the quest to keep the cavekids (and Chris!) happy, I've tested several different bread recipes. Some are epic failures. Some are just…meh. But every now and then I'll get a really great one.
Like this cashew bread.
The boys like this because it's slightly sweet (thanks, in part, to the homemade almond butter that has a good amount of honey in it). It's got a great depth of flavor and texture…similar to a wholegrain bread (which, in my previous life, I adored).
It's incredibly easy to whip this up, and it rises beautifully. Unless, like me, you try to take pics of the batter in the loaf pan and inadvertently knock it into the sink.
I would advise against letting this happen, however. Squat loaves are kind of a bummer.
The cavekids love this toasted and spread with butter or almond butter, and Chris has deemed it acceptable for sandwiches. High praise, coming from him!
1/2 cup raw, unsalted cashews
1 cup almond butter
6 large eggs
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon chia or flaxseed meal
1/2 teaspoon salt
1 tablespoon baking soda
2 tablespoons arrowroot powder
Preheat oven to 350° F.
In a large bowl, whip almond butter using a kitchen-aid or a hand held mixer on high for 1 minute.
Turn off mixer and add eggs, apple cider vinegar, and honey. Whisk for 2 minutes.
Place the cashews in a food processor and blend until cashews resemble a finely ground flour. Transfer cashew flour in a medium bowl.
Combine the rest of the dry ingredients: chia meal, salt, baking soda, and arrowroot powder in the medium bowl along with the cashew meal.
Add the dry ingredients to the wet ingredients and mix until combined.
Pour the batter into a well greased 8.5″ by 4.5″ pan.
Bake at 350° on the lowest rack of the oven for 45 minutes. The bread is done when the top of the loaf is firm to the touch.Let cool for 30 minutes and enjoy!
To store this bread, let it cool overnight. In the morning, wrap it in a paper towel and place it in a ziplock bag. It should keep in the fridge this way for about a week.