Best Faux Bread
GRAIN Free and flavored filled bread recipe you and your family
will love!
INGREDIENTS
1 cup smooth raw Cashew Butter at room temperature
4 large eggs, separated
2 teaspoon raw local honey
2 ½ teaspoon apple cider vinegar, raw
¼ cup almond milk, unsweetened
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
2 tablespoons Coconut oil, divided
INSTRUCTIONS
1. Preheat
oven to 300 degrees. For a white colored
loaf, place a small dish of water on the bottom rack of oven.
2. Line the
bottom of an 8.5x4.5 glass loaf pan with parchment paper, then spread a very
thin coating, 1 teaspoon, of coconut oil on the sides of the pan.
3. Beat the remaining coconut oil, cashew butter
with the egg yolks, then add the honey, vinegar and milk. Mix with electric hand blender.
4. Beat the egg whites in a separate bowl until
peaks form. Electric blender will save
your biceps J.
5. Combine the dry ingredients in another small
bowl.
6. Make sure your oven is completely reheated
before adding the egg whites and the dry ingredients to the cashew butter
mixture. You don’t want your whites to
fall and the baking soda will activate once it hits the eggs and vinegar.
7. Pour the 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 the bottom of the bowl so you don’t end up with clumps.
8. 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
9. Pour the batter into the prepared loaf pan,
then immediately put it into the oven.
10. Bake for 45-50 minutes, until the top of
golden brown and the 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.
11. Remove from oven, let cool 15-20
minutes. Use a knife to free from the
sides from the loaf pan, then flip it upside down and release the loaf pan,
then flip- it upside down and release the loaf onto a cooking rack. Cool
right-side up for an hour before serving.
12. Wrap the loaf up tightly and store in the
fridge for 1 week. I actually think the
loaf gets better as the days go on.
