Cashew Butter Bread (SCD, AIP, Paleo)

April 8, 2018

Man, it has been FOREVER since I have had time to sit down and do a blog post. But seriously, I have been drowning in homework, cherishing the few hours of sleep I get a night, and basically devoting my life to graduating. Believe me, I would MUCH RATHER be posting. But, *PERK*, these past few weeks of intense, non-stop studying has blessed me with the appetite of a bear, so I have lots and lots of new recipes for you. #1: The bread my soul has been craving for yearssssss. 

I have to be honest though, although I would love to take credit, I can only give myself partial credit since all I changed was the eggs into 3 special gelatin eggs. You can find the original recipe here if you're body is egg friendly (lucky)                     

So if you're ready, which..I literally don't know how either of us have lived without this for so long, so you're definitely ready..LET'S GET STARTED!!!

 

INGREDIENTS:

-1 Cup of Cashew Butter *fave brand/best for this recipe here*

 -1 tsp Baking Soda

-2 1/2 tsp Apple Cider Vinegar *with the mother*

-1/4 Cup Nut Milk (I use homemade cashew milk *MALK is also a great brand*

-2 TBSP Honey

-1/4 Cup Coconut Flour

-1 Pinch Himalayan Pink Salt

 

Gelatin Eggs:

-3 TBSP Gelatin *high quality like this*

-2 TBSP Lemon Juice

-1 TBSP Tepid Water

-3 TBSP Boiling Water

 

INSTRUCTIONS:

Step #1: Preheat oven to 350 f with a shallow pie pan of water on the bottom rack. Prepare a bread pan with parchment paper on the inside. Set aside.

Step #2: Add all ingredients into large mixing bowl (excluding gelatin egg and apple cider vinegar). Set apple cider vinegar to the side, ready to go in quickly after gelatin egg is added.

Step #3: Prepare electric mixer and set to side *must mix IMMEDIATELY once gelatin egg mixture is placed in bowl* In a separate large mixing bowl, add all ingredients for gelatin egg as quickly as possible, and mix at a high speed.

Step #4: Add gelatin egg mixture to bowl with remaining ingredients alongside the apple cider vinegar. Mix all together.

Step #5: Place mixture in prepared bread pan, and place in the oven for aprox. 50 minutes. 

Step #6: Remove, let cool, and enjoy!

 

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*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would or do not use myself. Thank you for helping me continue to build my blog!*

 

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

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