Cashew Butter Bread
Note: I have made this using different nut and seed butters. You can use whatever you want (cashew butter, almond butter, peanut butter, sunflower butter or pumpkin seed butter)
1 cup honey or 1/3 cup of honey and 2/3 cup of squash
2 cups of RAW cashew butter (or any of the substitutes I mentioned above)
1/2 cup of olive oil
1 1/2 tsp baking soda
3/4 tsp of cinnamon
In a food processor or vitamix, mix the cashew butter and honey. Add the oil, baking soda and cinnamon. Mix in the eggs. Bake at 275 degrees for 1.5 hours. Place parchment paper in the loaf pans before placing the batter in the pan.
Makes 2 loaves!!
1/2 cup of coconut flour
1/2 tsp baking powder
2 tsp vinegar
1/2 cup of coconut oil-measure then melt at room temperature
Preheat your oven to 350 and prep a 9.5 x 5 bread pan. I use either silicone or glass. If I am using glass I use parchment paper on the bottom that it doesn’t stick.
Mix coconut flour, baking powder and salt in one bowl
In another mixing bowl, blend together the eggs, vinegar and the melted coconut oil that is room temperature.
For the next step, we will add the dry ingredients from the first mixing bowl to the bowl with the wet ingredients. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
Bake for 50 minutes
3 egg whites
1/2 cup honey
2 cups of shredded coconut (I use unsweetened but you can use either)
Optional – raisins or any kind of seeds
Combine all of the above ingredients in a bowl. Mix together.
Prepare a cookie sheet covered in parchment paper (so the cookies won’t stick)
Take a big spoon and put onto cookie sheet.
Space out as much as you can.
Note: These will be a little crumbly when you put on the cookie sheet.
Bake in oven at 350 for 15 mins
Let cool and then use a lifter to take the cookies off. If they are not completely cool they will tend to fall apart.
Usually makes about 12 cookies.