Cashew Butter Bread


1 cup raw cashew butter, at room temperature ( I used raw cashews in the food processor)
4 large eggs
2 1/2 teaspoons apple cider vinegar
1/4 cup water (or almond milk)
1/4 cup coconut flour sifted
1 teaspoon baking soda
1/2 teaspoon sea salt


Preheat oven to 300 degrees

Prepare a rectangle loaf pan (8.5 x 4.5) with a coating of coconut oil and some coconut flour sprinkled over it.

In a large bowl, beat the cashew butter and egg yolks, vinegar and water. Mix until well blended. In a separate bowl,

Beat the egg whites until stiff peaks form (you should be able to invert the bowl and nothing will drip out).

Add the dry ingredients to the cashew butter mixture, and beat until well combined.

Pour the beaten egg whites into the cashew butter mixture, and beat again until it is just combined. Now, you will have a wet batter rather than a dough.

Pour the batter into the loaf pan and immediately place into the oven.

(Note from original recipe: Make sure the oven is completely preheated before placing the batter to bake. You don’t want the egg whites to fall and the baking soda will activate as soon as it is mixed with the eggs and vinegar.)

Bake for 30-50 minutes, or until golden brown and a toothpick comes out clean.

Remove from oven. Allow to cool before removing from the loaf pan, then cut and serve. Store in the Fridge of course.