Cashew Bread
recipe makes 2 - 9x5 loaves

Carol brought this to our 2018 gathering in Williams Bay, Wisconsin.  Is is free of complex sugars (no grain, no flour). Carol is on the Specific Carbohydrate Diet which is good for those with ulcerative colitis and krohn's disease and other digestive problems.



  1. Bring eggs to room temperature.

  2. Place small dish of wter on bottom rack of oven.

  3. Preheat oven to 350 degrees F.

  4. In a food processor, pulse together eggs and cashew butter until very smooth.

  5. Pulse in apple cider vinegar.

  6. Pulse in baking soda and salt.

  7. Pour batter into two 9x5 inch loaf pans. (Carol recommends lining nonstick loaf pans with a strip of parchment paper in the bottom and end sides of the pans to make lifting the loaves out of the pans very easy.)

  8. Bake for 45 minutes.

  9. After removal from oven let bread sit for 10 minutes on cooling rack.

  10. Remove bread from pans and allow bread to cool completely for about 2 hours.

  11. Package in storage bags.

  12. Keep refrigerated.

  13. Enjoy!