Hi all! I’ve been really busy lately trying to bust out some new recipes for you all.. It has been quite the adventure testing and re-testing recipes. Sometimes it works amazingly, and sometimes it’s an outright fail, but that’s how you perfect these things!
I’ve been absolutely dying for a great sandwich bread. And while I love my paleo almond sandwich bread, I’ll admit I was searching for a new flavor and texture.
I researched some recipes and threw some ideas together to create this amazing sandwich bread. I was SHOCKED at how easy that this was developed. It was good on the first try, which trust me, rarely happens.
If you don’t have a food processor, you need to go out and get one. Make an investment in your cooking and your health, and make your life a whole lot easier.. I honestly don’t know what I’d do without one. I suppose I’d just possibly have more right arm muscle…
Anyways! Please give this a try if you’re sick of your same old paleo/primal almond flour bread. The texture of this one is simply amazing and it tastes fantastic. I really hope you enjoy! Please let me know how it goes down in the comments section.
Paleo Cashew Sandwich Bread
(paleo, gluten-free, SCD, vegetarian)
Makes 1 loaf (about 12 servings)
Ingredients:
- 1 cup smooth cashew butter, I buy mine at Whole Foods(you can also be daring and make your own)
- 5 large, organic eggs
- 1 tablespoon arrowroot powder
- 1 tablespoon apple cider vinegar
- 2 teaspoons raw honey
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon or onion powder (optional for a touch of flavor to your bread)
Process:
- Preheat oven to 350 and set aside a well-greased 8.5×4.5 in. loaf pan.
- In a food processor, combine all ingredients and process until fully combined.
- Pour batter into loaf pan and tap the pan lightly on the counter until completely smooth.
- Bake for 40-45 minutes until golden brown.
- Set aside to cool for 1 hour then remove to a cooling wrack for another 30 minutes.
- To store, wrap tightly in saran wrap and store in a cool dry place for 2 days or store in the fridge for 3-5 days.
