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.
Rochel's Cashew Bread
Ingredients
- 1 cup cashew butter
- 5 large eggs
- 1 tablespoon apple cider vinegar
- ¾ teaspoon baking soda
- ¼ teaspoon celtic sea salt
Instructions
- In a food processor, pulse together cashew butter and eggs until very smooth
- Pulse in apple cider vinegar
- Pulse in baking soda and salt
- Transfer batter to a greased 9 x 5 inch loaf dish
- Bake at 350°F for 45 minutes
- Cool for 2 hours
- Serve
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!
Kim Rice says
Hi Elana
I went grain free about six months ago and it has taken me to a whole other level of healing. I am also experimenting with the SCD (reducing certain carbs). My frustration with most Paleo recipes is the amount of egg used. I cannot tolerate egg as well as grains. I think it could be a lectin issue but am not sure. Do you think there would be any hope of doing this recipes with chia egg? (I can’t so flax either)
Kim Rice
Thrivinggf.com
Elizabeth says
I was wondering if you’ve tried non GMO, free range eggs? I can only tolerate eggs from chickens that are not fed any soy or corn, etc. They are hard for me to fine, and expensive, but it sure has opened up a lot of foods. Good luck.
Madison says
Do you know what the approximate calorie count would be? Or how many servings?
Cathy says
Any good substitute for eggs in this?
Jia says
This is so simple and healthy. And I love all the ingredients! I guess other nut butter can do the work cashew butter does, right?
N says
Can you make this without a food processor?
Maria says
I’ve made recipes that call for using a food processor – in fact, one very similar to this recipe – with a hand mixer instead and it turned out fine. Give it a shot.
Joni says
I can’t wait to try this. But before I do I don’t see any flour in this. Is that right or did you leave it out by mistake. Love your books Elana!
Sina says
That looks great and so simple. I love these kinds of recipe. Plus it’s something more accessie since i usually have nut butter around (or does it have to be only cashew?)
Deb says
Would it work to substitute Almond Butter????
Meagan says
I agree! Would it work with almond butter?
Adrienne Larocque says
I just made it using almond butter and it works fine.
Ruth says
Too bad it has vinegar, hence brewer’s yeast.
So a no-no for us yeast-free gluten-free folks.
I might try substituting lemon juice.
Hmmm……
Adrienne Wood says
If it’s a naturally produced organic cider vinegar, such as Aspalls, it may not involve brewers yeast, but may have been produced by brewing with a ‘mother of vinegar’, and therefore be yeast-free. Check with the manufacturer.
Ruth says
I went to Aspall’s website. It says it is “fermented.” Very very very rarely does something fermented not have yeast.
Glory says
Actually many fermented things don’t have yeast. I’m not familiar with the brand Aspall, so I have no idea if they use it or not. You can make your own cider vinegar. I do so myself and have never added yeast to it.
naomi devlin says
Lemon juice works exactly the same as vinegar in this type of recipe. You just want something acidic to activate the bicarbonate of soda. You could also use a gluten free baking powder.
Ruth says
I’ve been using starch-free Bakewell Cream to activate the baking soda. Works great! Unbuffered vitamin C powder works as well.
Ferns says
you can sub the ACV with Cream of tartar, it’s the reaction you are after (base + acid = carbon dioxide bubbles) When bicarbonate soda (arm and hammer) and cream of tartar get hydrated in the dough, the reaction begins.
Heather @TheSoulfulSpoon says
This is a GREAT recipe Elana. Thanks for sharing! I love your take on it to keep it as healthy as possible! I’ll be making this today:) Thanks for sharing!
aprilreitano says
i’ve followed this recipe a zillion times with cashew butter and LOVE it! tried it once with sunbutter and it was not good. wondering if it will work with almonds butter. anyone know?
Shawna says
It works great with almond butter.