GRAIN-FREE SANDWICH BREAD-PALEO-SCD

By grinder

Ingredients

• 1 cup smooth raw cashew butter at room temp {10oz}
• 4 large eggs, separated
• 1/2-2 tablespoons honey {use 2T. if you plan to use if for sweeter dishes like french toast}
• 2.5 teaspoons apple cider vinegar
• 1/4 cup almond milk
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Details

Adapted from aginstallgrain.com

Preparation

Step 1

Preheat oven to 300°F. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.

Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.

Beat cashew butter with the egg yolks, then add honey, vinegar and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.

Beat egg whites in a separate bowl until peaks form.

Combine dry ingredients in another small bowl.

Make sure oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want whites to fall, and baking soda will activate once it hits the eggs and vinegar.

Pour dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.

Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.

Pour batter into the prepared loaf pan, then immediately put it into the oven. Bake 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.

Remove from the oven, let cool 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 an hour before serving.

Wrap loaf up tightly and store in the fridge 1 week. I actually think the loaf gets better as the days go on.

*The loaf doesn’t stand very tall, so for larger slices of bread like the french toast below, slice it in half, then lengthwise.