grain free cashew sandwich bread
this is a classic type of sandwich bread, a"white" loaf of bread as it were, but it's entirely grain free, refined sugar free, scd diet friendly!
Servings: 1 loaf
Ingredients
- 2 cups cashews
- 1 cup dry curd cottage cheese sub in 24-hour, dripped yogurt/greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp baking soda
- 1/4 cup coconut oil, melted
- 5 eggs, separate yolks and whites
- pinch of salt
Instructions
- start by placing the cashews in a food processor and blending with baking soda until it resembles a flour/crumbly texture.
- add the dry curd cottage cheese or thick, greek yogurt and mix again. it may begin to form a ball, don't worry, just stop and scrape down the sides if needed.
- once it's roughly mixed, add in the coconut oil, honey, apple cider vinegar, salt and yolks, and combine.
- in a separate, small bowl whisk the egg whites until frothy and then add them in the food processor and combine again until well mixed.
- pour the batter in a parchment paper-lined loaf pan, shimmying it around to even it out as need be.
- bake in a preheated oven at 300 for one hour and twenty minutes (or until done, it may be slightly moist inside especially if you plan to use it for toast!).
- remove from the oven and allow the loaf to cool completely before you attempt to remove it/slice it. once it's cool, you can slice it into preferred thickness for ready-to-go slices of bread. i'll freeze each piece of bread in between a small layer of parchment paper so they avoid sticking to each other and breaking when you defrost them later. nonetheless they freeze extremely well, and they are fantastic toasted! i highly recommend eating this bread toasted.