**Linked to Centsibly Grain and Sugar Free**
I have been making this every few days this week. It is so incredibly good! We have had it by itself, with cheese melted on it, and also as egg salad sandwiches. It does not work in every application because it does have a strong cashew taste, but since I love cashews I am fine with that.
I bet it would be amazing with some apple butter spread on it. YUM!
Now, you might see Honey Sweetened Apple Butter on here in a few days- seasonal or not.
For me having bread available, even if it is quite different from regular bread in all of it’s deliciousness, is really helpful. I absolutely adore bread! As do both of my kids, so this is a winner all around.
Why nut butters? Since this is the second recipe I have put up here this week that uses cashew butter, and my third nut butter recipe, I thought I would talk about my logic behind it. 1) It is smooth. 2) It is more cost effective.
I can get almond flour for $5/pound, and coconut flour for $4/pound. But, I do not like either one of them. Coconut flour is amazing in that it is so very absorbent so I like to have it around for structure. But, because it is not very “sticky” I feel it gives a wet sand sort of feel to baked goods. My kids are fine with it, but I gag on it.
Almond flour I feel is much better, but it does not really absorb, and in some recipes there is still a bit of soft “grittiness” to it even with the hi end stuff. My biggest problem though, is the cost and taste. I am not a fan of almonds, and the cost is expensive even with my bulk order.
Since I can get cashews for $4 per pound, it is cheaper, and I like the taste, and texture better. A dollar per pound really does add up, and with GAPS being a more expensive diet than I am used to, every little bit helps!
The butters are incredibly smooth, and that enhances the texture of the final baked good. A little bit of coconut flour is idea for structure. So, that is most likely how most of my GAPS baked goods will be played out.
Cashew Butter Bread
*if using homemade cashew butter and do not add any oil to make it thinner (it is just cashews) replace 2 T of this with additional butter, oil, or ghee.
Preheat your oven to 350.
Melt your coconut oil, butter, or ghee over low head. Use a tiny bit to oil your pan.
Mix together the cashew butter, vinegar, and water. I do this by hand, but it takes a bit to get it smooth so you can use a blender, food processor, or stick blender.
Whisk in the eggs.
Mix together the coconut flour, baking soda, and salt (make sure there are no baking soda lumps) than sprinkle on top of the cashew batter. Stir in.
Add the melted coconut oil, butter, or ghee.
Bake at 350 for 40 minutes or until a knife inserted into the center of the loaf comes out clean.
Allow to cool, at least some, before slicing. The cooler it is the better it slices.
Enjoy! It is really good toasted/broiled with some cheese.
|Two hungry kids waiting for bread.|
You know you are on GAPS when… you put cashew butter in a bowl and your son asks “are you making BREAD?”