July 17, 2014
1 cup cashew butter
1 Tbsp apple cider vinegar
1 tsp local raw honey
3/4 tsp baking soda
1/4 tsp sea salt
In a food processor or stand mixer, pulse or mix together cashew butter and eggs until very smooth.
Pulse or mix in apple cider vinegar and honey.
Pulse or mix in baking soda and salt.
Transfer batter to an 8 x 4 inch bread baking dish.
Bake at 350 degrees for 45 minutes.
Cool for 2 hours
This recipe makes one loaf.
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.
You can substitute almond butter or any type of nut butter that you like. I use raw unsalted cashew butter.
You can use lemon juice instead of the apple cider vinegar. You just want something acidic to activate the bicaronate of the baking soda. I use a tbsp of apple cider vinegar in all my gluten free bread recipes. It creates a chemical reaction that helps the bread rise (when the vinegar reacts with the honey and baking soda it creates tiny air pockets). There usually is traces of gluten in any type of " fermented" product. ( vinegar is fermented ) Very very very rarely does something fermented not have yeast. This is important to know for the people who are truly sensitive to gluten.