Thursday, 16 January 2014

Rochels Cashew Bread

Rochels Cashew Bread


  1. In a food processor, pulse together cashew butter and eggs until very smooth
  2. Pulse in apple cider vinegar and honey
  3. Pulse in baking soda and salt
  4. Transfer batter to an 8 x 4 inch baking dish
  5. Bake at 350° for 45 minutes
  6. Cool for 2 hours
  7. 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.

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