difficulty Moderate
equipment
  • stand/hand mixer
  • bowls
  • oven
  • loaf pan
author Azadeh Attar
write-up Write Up
forked from grain free sandwich bread (paleo & scd)
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 cup 1 cup extra smooth almond butter at room temperature  
  1. preheat oven to 300 degrees. butter a loaf pan.
  2. beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
  3. beat the egg whites in a separate bowl until peaks form.
  4 whole (large) 4 whole large eggs (eggs and yolks separated)  
  2 tbsp 2 tbsp honey  
  2 1/2 tsp 2 1/2 tsp vinegar  
  1/4 cup 1/4 cup milk  
  1/4 cup 1/4 cup coconut flour  
  1. combine the dry ingredients in a small bowl.
  2. pour the dry ingredients into the wet ingredients, and beat until combined. this will result in more of a wet batter than a dough.
  3. pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
  4. pour the batter into the prepared loaf pan, then immediately put it into the oven.
  5. bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
  6. remove from the oven, then let cool for 15-20 minutes. use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. cool right-side up for about 30 mins to an hour before serving.
  1 tsp 1 tsp baking soda  
  1/2 tsp 1/2 tsp salt