This Paleo Cashew Bread recipe has only 5 ingredients and can be whipped up in a jiffy! It’s another super easy bread recipe that you’ll fall in love with. Why? Because to make it you simply throw the following into a food processor: cashew butter, eggs, baking soda, salt, and apple cider vinegar. You then mix it up, transfer your batter to a pan, and bake it! Voila, it’s easier to make Paleo Cashew Bread than regular bread.
Paleo Cashew Bread is a fabulous Specific Carbohydrate Diet (SCD) recipe. What is the Specific Carbohydrate Diet? Read below to find out more! This easy bread recipe is also an amazingly delicious Paleo bread for those following the Paleo Diet.
The Specific Carbohydrate Diet is the diet that saved my life. While I haven’t spoken extensively about it here, I owe Elaine Gottschall a load of thanks for long phone conversations, incredible advice, and her friendship more than a decade ago. The diet that she developed for her daughter did so much to heal both myself and my son (I was diagnosed with celiac disease in 1998, and he was diagnosed in 2001). The SCD (one of the first grain-free diets) came to our rescue when nothing else worked! It was truly a miracle.
Thankfully for the newly diagnosed, there are people like Rochel Weiss and Lucy Rosset to keep the traditions of Elaine Gottschall alive –if you are looking for more information on the Specific Carbohydrate Diet see Gottschall’s book Breaking the Vicious Cycle.
This amazing grain-free cashew bread recipe is from the book, A Taste of Wellness –it’s an incredible bread that tastes as close to the real thing as any grain-free bread recipe you’ll find out there.
I’ve added a touch of my original Paleo Bread recipe to Rochel’s recipe above by including apple cider vinegar –I’ve been using it in my breads for nearly a decade in order to create a chemical reaction that helps the bread rise. I also switched the method from a stand mixer (I don’t own one) to a food processor. Finally, I eliminated the oil, as well as the honey from Rochel’s recipe in my constant quest to develop recipes for you that call for as few ingredients as possible. So here you have it, a low-carb, gluten-free bread recipe brought to you by Rochel, and tweaked by me, Elana.
To store this paleo cashew bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Here are some of my other paleo bread recipes and paleo dessert recipes that use nut butter. If you’re wondering how to make paleo baked goods without almond flour, these recipes are for you!
Comments
310 responses to “Rochel’s Cashew Bread”
Thank you for this amazing recipe! I went to bake this bread and after getting everything out (even cracking the eggs), I realized I only had half a cup of cashew butter. I decided to just try it with half cashew butter/half almond butter. I also added another 1/2 tsp of salt (making it 1 full tsp) because my son like savory more than sweet. The bread came our perfect and tastes great! Since cashew butter is so expensive, I may continue to make it this way. Btw, my son’s favorite way to eat this bread is sliced, toasted and then rubbed with garlic, butter and some Himalayan pink salt. Yumm!
Jenny, thanks for letting me know this bread came out perfect and tastes great!
How do you recommend storing it?
Leah, thanks for your comment! Please refer to the paragraphs after the recipe for that :-)
Hello! We have egg and dairy allergies – have you found any quality substitutes for your recipes? Thank you!
Jessica, I wish I had time to test substitutes for every single recipe, but unfortunately, there’s only one of me and over 1,000 recipes :-)
Is it mandatory that the bread cools for two hours before serving it?
Brenda, I do that to ensure that it comes out of the pan properly :-)
I make this bread with 2 cups of cashews and a 1/3 c of chia seeds for extra fiber…and sometimes I substitute 1 cup of cashews with a half a cup of walnuts and 1/2 of cup of pumpkin or sunflower seeds…doesn’t seem to matter and I slice into it immediately and it slices beautifully…I also add the five eggs and 3/4 t baking soda and I add 3/4 t himalayan salt….One thing if I use a whole cup of sunflower seeds as a substitute the bread is much heavier but still good though best toasted when using the sunflower seeds..I am so happy with this recipe. Also I blend all of the nuts and seeds and baking soda and salt and then transfer it to a bowl where i use a hand mixer to blend in the eggs and vinegar…easier to get out of the bowl than the vitamix.
Thanks Jill!
Does the cashew nut butter need to be raw? I am in Europe and can source butter from cashew nuts that have been roasted (some contain sunflower oil) easily enough but raw is very expensive.
Nic, I think either one will work :-)
I use 2 cups of raw nuts and seeds…I have not tried going with out the cashews but I have cutting the raw cashews down to 1/2 c and make the other 1 and a half cups a mixture of almonds, walnuts, sunflower seeds or pumpkin seeds…( I add the baking soda and salt to the nuts when I grind them in my vitamix) seems to work no matter what nuts or seeds I use. I just grind the nuts and seeds up in my vitamix..transfer to a bowl and add the eggs and vinegar. Then mix with a hand mixer..grease my pan with coconut oil or butter…pops out easily and slices wonderfully even when fresh and hot.
Jill, thanks so much!
I tried to make this bread something strange happened it came of the oven looking like a loaf of bread then started to collapse and because a dense rubbery mess what did I do wrong?
Susan, this is generally what happens when you use something in place of the eggs in this recipe :-)
Thank you I did use eggs I am at a high altitude plus my kitchen is colder than most maybe that is a problem
Susan, I’ve baked this at both high altitude and sea level with no issue at all. What brand of cashew butter did you use?
I had the same problem. I used Beqa Cashew Butter and used normal eggs…any suggestions?
Mollie, thanks for your comment. That type of cashew butter won’t work in this recipe since it contains sugar, milk solids, and quite a few other ingredients that are not called for in this recipe. Try making the bread with the ingredients and brands called for in the recipe and it will turn out perfectly :-)
I substituted cashew butter with home made walnut butter. Half all the ingredient ( 2 eggs).
The bread turned out beautifully! Taste soft and moist, a bit eggy, but easily masked with spread. Awesome.
Thanks Vivian!
I just wanted to tell you that I have made this bread 3 times. The first time I used home-made cashew butter and it was delicious. Then I decided to try it without processing the cashews to the point of making butter. I used 2 cups of broken cashews instead of the cashew butter. It was faster to prepare and came out perfect.
Thanks Lenora!
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