Rochels Cashew Bread
- 1 cup
- 5 eggs
- 1 tablespoon
- 1 teaspoon
- ¾ teaspoon
- ¼ teaspoon
- In a , pulse together cashew butter and eggs until very smooth
- Pulse in apple cider vinegar and honey
- Pulse in baking soda and salt
- Transfer batter to an
- Bake at 350° for 45 minutes
- Cool for 2 hours
- Serve
Makes 1 loaf
Update: to store bread, let it sit on your counter for 5 hours, wrap in a paper towel, then seal in a ziplock bag and refrigerate.
Update: to store bread, let it sit on your counter for 5 hours, wrap in a paper towel, then seal in a ziplock bag and refrigerate.
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