Paleo Cashew Bread

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:

1. Preheat oven to 350 and set aside a well-greased 8.5×4.5 in. loaf pan.
2. In a food processor, combine all ingredients and process until fully combined.
3. Pour batter into loaf pan and tap the pan lightly on the counter until completely smooth.
4. Bake for 40-45 minutes until golden brown.
5. Set aside to cool for 1 hour then remove to a cooling wrack for another 30 minutes.
6.  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.