Rochel’s Cashew Bread

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.

a taste of wellness 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.

Rochel's Cashew Bread

Ingredients
Serves:
16slices
Print Recipe
Instructions
  1. In a food processor, pulse together cashew butter and eggs until very smooth
  2. Pulse in apple cider vinegar
  3. Pulse in baking soda and salt
  4. Transfer batter to a greased 9 x 5 inch loaf dish
  5. Bake at 350°F for 45 minutes
  6. Cool for 2 hours
  7. Serve
This bread is THE BEST! It's the only bread my girl will eat. The endless search for bread is over.

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

317 responses to “Rochel’s Cashew Bread”

  1. This bread came out PERFECTLY! My family was so impressed with the look and texture, particularly the crust on top like real bread. Unfortunately, it tastes like eggs, so 4 out of 5 won’t eat it. However, I really made it for my daughter who is allergic to almond flour and has to rotate eggs, well everything, in her diet. It worked for her as a replacement for French toast. She added cinnamon on top with maple syrup. She is in love! I now have one more breakfast food she can rotate. Thank you so much! Pray for you often and admire your selflessness. I’m in the process of re-working your recipes for my daughter, using hazelnut flour (also allergic to coconut). It’s more like meal, but she doesn’t mind. I’ll let you know how things turn out. I’m also going to use egg substitutes because she HAS to rotate foods or get very ill. I realize this will reduce rise and mess up texture, but we’re shooting for alternatives that taste good, not perfection. You’ve given us that.
    One question for you…I also have a son I’m trying to get on Paleo. He tested positive for autoimmune markers, lots of symptoms. He is my pickiest eater, hates all vegetables, and would live on brownies forever. Thanks to you, I now know that erythritol products are made from corn! Shocked and disappointed. Switching to stevia. You also taught me how important the SCD is for him. Finally, my question- Can you point me in the right direction to find out if cassava flour or tigernut flour are suitable for SCD? Since my daughter rotates food, I’m looking for as many subs as possible for almond and coconut allergies.

    • Felicia, thanks for your comment! I loved hearing all the detail about your family’s health journey. Unfortunately cassava and tiger nut flour are not permitted on the SCD. I hope you’ll keep me posted on how everyone is doing and feel free to let me know if you have any other questions –hugs to you and yours!

    • There is a brand called Hearthy Foods you can buy on amazon and they make a whole assortment of different gluten free flours. They even make sweet potato, yam, and squash flours as well as nut and fruit ones. If you need to rotate a lot that might be helpful.

  2. Wonderful recipe, thanks. I couldn’t believe such a wet batter would turn out so light. Made it with homemade cashew butter (still not cheap, but cheaper than off the shelf). The bread had a smooth shiny top which can look a bit liquid, like it’s not cooked enough, but it was done perfectly.

  3. 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!

  4. 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 :-)

    • Chia seeds can be used in place of eggs & almond milk for dairy. Check out Google for recipes using chia seeds in place of eggs. Easy and works well.

      • Connie, thanks for your comment! I’ve tried this in a number of my bread recipes and unfortunately it has not worked.

    • 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.

  5. 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.

    • 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.

  6. 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?

      • 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 :-)

  7. 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.

  8. 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.

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Recipes » Breads » Rochel’s Cashew Bread