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
298 responses to “Rochel’s Cashew Bread”
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 :-)
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 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 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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