I would be lying if I said I wasn’t REALLY excited to share this recipe with you guys. Like really excited!!! I’ve been experimenting with this for more than a year, and I’ve made it numerous times to make sure that this really is as good as I think it is! This is a grain free bread that ACTUALLY TASTES LIKE BREAD! It’s been a frustrating journey to try and find “easy” carb type foods every once in a while. While health is the number one priority in our home behind relationships, making things practical and realistic is also becoming increasingly important. Having bread to slap together a sandwich for lunch (my kids think these are an epic treat!) or making a quick “egg in the hole” or even just toast can be a real game changer for my day! Grain free (not just gluten free) is a tough thing to find, and most of them are crumbly, expensive, and not all that good. The other awesome thing about this bread is that it is incredibly forgiving. While it does need to be cooked all the way through, I’ve forgotten it for 10-15 extra minutes more than once, and it has done fine! To make for a moist bread, you can also put a small bowl of water in an oven safe dish in the oven with it as well. This is one of my favorite tricks for grain free baking!
This is an incredibly EASY recipe, and our family loves it! I’m very excited to share it with you, and I’m hopeful that you will find it as amazing as we think it is! And if I can make a morning easier for a Mom, then I’m all in. If you need recommendations for where to grab some of your ingredients, feel free to check out my resources page!
Let me know if you have questions below, and I look forward to hearing your feedback on this one! It’s a very special recipe!
P.S. I hope you all enjoy my Christmas ornaments and candle in the background, since I took this picture FOUR months ago. High fives all around to busy Moms!
- 3 cups cashews
- 8 large pastured eggs
- 1/2 cup almond milk or coconut milk
- 4 teaspoons freshly squeezed lemon juice
- 1/4 cup coconut flour (sifted)
- 1/4 cup tapioca flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Set oven to 325 degrees
- Grease a regular loaf pan 8 1/2″ x 4 1/2″ with coconut oil and line with parchment paper so it folds over the sides a little
- Place all the ingredients in a high speed blender, placing liquids in the bottom for easier blending
- Blend until smooth, adding more almond milk if necessary to get a smooth batter
- Pour into the prepared loaf pan
- Bake for 1 hour
- When finished, remove the bread carefully from the pan by the sides of the parchments paper and immediately remove the parchment, placing the loaf on a dish towel or drying rack
- If you leave the parchment on after baking, it will cause a moist and mushy bottom of the loaf
**Apple cider vinegar is a good substitute for the lemon juice if you don’t have freshly squeezed lemon
**I have found tapioca and arrowroot to do a fine job with the bread, but you cannot substitute the coconut flour for anything
can you substitute the cashews with almonds?
Not for this one. The cashews give a much creamier texture on this one. I think this one is a cashews only recipe!
Too may eggs for me and cannot do cashews. Too bad everything else would is wonderful.
Hey Jeannine, yup definitely can’t sub for those but I’ll keep those restrictions in the back of my head for the future!