Easy Grain-Free Sandwich Bread—Blender Bread
- Yield: 1 loaf
Ingredients
- 5 large eggs
- 2 cups cashews
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoons honey
- 1 tablespoons apple cider vinegar
Instructions
- Preheat oven 350F. Grease a 7×3 inch pan*.
- In a high-speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey, in that order.
- Blend until you have a smooth, thick batter. Don’t be shy. Blend for about 45 seconds to 1 minute.
- Add apple cider vinegar, blend to combine (about 10 seconds) and immediately transfer to a greased pan.
- Bake 45min, with oven rack in middle position. After 25min, open the oven to cover with foil to prevent the top from burning.
- Remove from oven and cool prior to removing from pan. Store wrapped in the fridge for up to 5 days.
Notes
• A 7×3 inch pan is a must. If you make this in a traditional bread loaf pan the bread will be shorter and over-cooked at 45minutes. You can find a loaf pan here:
• You can substitute sunflower seeds or pumpkin seeds for cashews for a nut-free alternative.
When you use sunflower seeds, your bread will turn “green” – just a heads up.
• The only other nuts that will work with this recipe are walnuts. The bread is quite dark and very “earthy” tasting. All other substitutions are your own risk.
