GLUTEN FREE CASHEW BREAD

This deliciously easy cashew bread is packed with omega-3 essential fatty acids, monounsaturated fatty acids,  fibre and flaxseeds. 

Yesterday I started experimenting in the kitchen and came up with this high fibre seeded loaf.  Cashews make a great alternative to regular flour or almond meal. This bread is dense, delicious and packed with healthy fats. One slice is enough to keep you full - which is why I love it!

 

  • Gluten Free

  • Dairy Free

  • Paleo

  • Refined Sugar Free

 

INGREDIENTS

1  3/4 cups cashew butter (cashew butter can be store bought, or made in a blender/food processor. Blend cashews on high until a smooth paste forms).

3 teaspoons apple cider vinegar

1 1/4 teaspoon baking soda (bicarb soda)

2 tablespoons white chia seeds

1/2 cup flaxseeds

1/4 teaspoons salt

5 organic eggs

1 teaspoon 100% pure maple syrup (you can add an extra 1-2 tsp if you prefer it sweeter)

 

METHOD

1. Pre-heat oven to 175 degrees and line a loaf tin with baking paper.

2. Make cashew butter. If you have already bought some, add it to your blender along with eggs. Blend on high until well combined. 

3. Add in apple cider vinegar, maple syrup, salt, baking soda and half (1/4 cup) of the flaxseeds. Blend until mixture has combined. 

4. Pour mixture into a medium size mixing bowl and stir in the chia seeds and remaining flaxseeds.

5. Pour in loaf tin and bake for 30-40 minutes or until slightly golden and cooked all the way through. Once it has cooled, store in fridge.