Recipes
Cashew Bread (gluten free)
By: Margie Wirth
I got this from a friend of mine. "I make this bread every week--we use it for sandwiches, french toast, and croutons/garlic toast. If you are accustomed to gluten / processed flour, it may be an acquired taste. We love it! BTW, not low calorie." I bet you could use almond flour instead of the raw cashews. I have not yet made this bread, but my friend makes it all the time.
Details
- Cook Time:
45 min - Ready In:
45 min
Ingredients
- 1 lb raw cashews
- 1 cup yogurt
- 5 eggs, separated
- 1/4 t salt
- 1/4 t baking powder
- 1 t apple cider vinegar
- apple cider (enough to make the batter like a paste)
Directions
- Preheat oven to 350°.
- Line 2 bread pans with baking parchment.
- In a food processor: Grind cashews to a powder.
- Add 1 cup of yogurt (we make our own), 5 egg yolks, salt, baking powder, apple cider vinegar, and apple cider.
- With a mixer: Beat eggs whites until stiff. Add cashew mixture and blend well.
- Pour into prepared pans, and bake for 45-55 minutes, until top is golden brown.
Margie's friend says that you get approximately 2 cups of cashew flour from grinding the cashews. Adjust the amount of apple cider to make the dough into the right consistency.
How many cups of 'cashew flour' do you end up with after grinding a pound? I'd like to try it with almond or tapioca flour.
PJ
Can you subsitute the yogurt with the new lactaid cottage cheese? I can't have lactose. I am going to try it.