Cashew Flour
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Cashew flour comes from the cashew nut. Cashews are known to have a lot of health benefits and come with key nutrients. Cashew flour is a great gluten-free flour substitute and has a sweet flavor to it.
Uses:Cookies, crusts, muffins, pancakes, quick breads Key Nutrients:Protein, fiber, manganese, potassium, copper, iron, magnesium, zinc, selenium, pantothenic acid, pyridoxine, riboflavin, thiamin, vitamin K How To Make Your Own:Take raw cashews, place in high output blender, food processor, or coffee grinder and grind until fine. Keep a close eye on it because if you blend too long it will turn into cashew butter. You may have clumps that you can separate with your fingers. |
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Cashew Bread
Source: https://www.yummly.com/#recipe/Cashew-Bread-1941402
Ingredients:
Note: Makes 1 large loaf, or two small loaves. I use a 9 x 4.5 inch glass loaf pan for one large loaf, and for two small loaves, I use two Magic Line pans, which are 3.5 x 7.5 inches. Also, you can double this recipe easily to make 2, 3, or even 4 loaves of bread, depending on the size of your loaf pans. If you make one large loaf, convection baking seems to bake the bread faster – otherwise adjust the time accordingly because it can take a large loaf another 10 minutes or so to finish baking.
Source: https://www.yummly.com/#recipe/Cashew-Bread-1941402
Ingredients:
- 3 cups cashew flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs, separated
- 1/2 tablespoon apple cider vinegar
- 1 cup yogurt, replace with dairy-free milk
- 1/2 cup apple juice
- Preheat your oven to 300°F/150°C on a convection setting. It bakes faster in a convection oven, but a regular oven setting will work as well.
- Line your loaf pan with parchment paper.
- Grind the cashews in a food processor or high-speed blender to create cashew flour. You may have a few small grains of nuts left, but try to get it as fine as possible without turning the flour into cashew butter.
- Blend the salt, baking soda and cashew flour together in bowl.
- Add the egg yolks, vinegar, yogurt, and apple juice to the flour mixture, and blend well.
- Beat the egg whites and salt until stiff peaks form.
- Fold egg whites into the dough batter.
- Pour the batter into the loaf pan and bake for about an hour or so. Smaller loaves will bake faster. The smaller loaves may take a bit less time, and the larger loaf may take a bit more time.
- To test if the bread is fully baked, insert a skewer, or something similar, into the center of the bread. It should come out clean.
- Cool, slice, and enjoy. Store at room temperature, covered, for a few days, or in the refrigerator for a week. Kendall says it can also be stored in the freezer for about 3 months.
Note: Makes 1 large loaf, or two small loaves. I use a 9 x 4.5 inch glass loaf pan for one large loaf, and for two small loaves, I use two Magic Line pans, which are 3.5 x 7.5 inches. Also, you can double this recipe easily to make 2, 3, or even 4 loaves of bread, depending on the size of your loaf pans. If you make one large loaf, convection baking seems to bake the bread faster – otherwise adjust the time accordingly because it can take a large loaf another 10 minutes or so to finish baking.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Cashew Bread |