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!
Natalie says
ELANA THANK YOU !!!this bread is THE BEST! Its the only bread my girl will eat.
YOU saved us ! the endlesly search for bread is over. :))))))
Elana says
Natalie, you’re so very welcome :-)
Enid says
I really loved this bread toasted with a bit of honey. The toasting changes the taste somehow, completely! In a previous comment, I said that the bread was somewhat lacking in taste for me….and wondered about adding some cinnamon and vanilla. I will try this next time. The texture and consistency are great.
Elana says
Enid, so glad you enjoyed this bread and found the texture and consistency to be great :-)
Enid says
I’m sorry, but I found this bread to be really lacking in taste. I think that it needs cinnamon and vanilla. The texture, however, is really good. I love that there is no sugar in it….but I think that I’d need to tweak for more depth of flavor. I wonder if adding some cinnamon and espresso powder would help.
Elana says
Hi Enid, thanks for your comment. We use this bread for making turkey sandwiches, grilled cheese and PBJ’s. It is not a dessert bread, if that is what you are looking for I think you will love this recipe:
https://elanaspantry.com/paleo-pumpkin-bread/
Enjoy!
Elana
Enid says
Thanks so much, Alana! I love your recipes. I will try this one.
Elana says
You’re welcome Enid :-)
Jacquie says
After seeing this recipe as the basis for your blueberry french toast bake I was inspired to use the loaf as a substitute for lady fingers in a grain-free tiramisu. I was so pleased with the result! Both the taste and texture were excellent, without becoming soggy or disintegrating in the espresso. Thank you so much! I will definitely be making it again!
Elana says
You’re very welcome Jacquie!
Ruth says
I would love the tiramisu recipe.
Zoe says
Seconded! I haven’t had tiramisu in the longest time. <3
Kris says
Two quick questions – Do know if, after fully baked and cooled, would this Cashew Bread freeze well & thaw well for eating later? Also, have you ever used the slices of it in french toast or a french toast bake by covering it with the egg/milk mixture, or melted butter, brown sugar, etc. – would it withstand all that decently? Thanks so much! Grateful for your delicious recipes!
Elana says
Kris, I haven’t tried that so not sure. If you do please let us know how it goes!
Andrea says
Kris,
I regularly make a loaf of this bread and freeze it to use a slice or two at a time. It works for French toast etc but slices can break when handling.
Kris says
thank you!
Kris says
would using white distilled vinegar work as well? (instead of apple cider vinegar)
Elana says
Kris, I haven’t tried that so not sure.
Linda says
This looks easy and delicious. I’m anxious to make it, because I cannot stomach another store bought loaf of gluten free bread.
Does anyone have an easy recipe for focaccia bread. I really miss eating veggie panini sandwiches.
Elana says
Linda, here’s a link to my Paleo Focaccia Bread recipe:
https://elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/
Enjoy!
Elana
Karen says
If I don’t have cashew butter on hand, but have raw cashews, dies one cup of raw cashews yield one cup of cashew butter? Then I can make my own? Thx! I’d love to make this today!
Elana says
Karen, I haven’t tried using homemade cashew butter in this recipe and I’m not sure if it will work. If you do experiment please let us know how it goes :-)
Sarah says
Karen, the yield of homemade cashew butter is about half the amount of raw cashews you use, so 1 cup of cashews would yield about 1/2 cup of butter, I find. I made a big batch of cashew butter yesterday and I plan to try this bread with it today. Not sure if I should expect slightly different results, as my homemade cashew butter has a little coconut oil and salt, but I’ll try it and see.
Elana says
Sarah, I hope that experiment will work. For best results use the ingredients and brands that I link to in green text in the recipe :-)
Sarah says
Well, ever since I acquired 15lbs of raw cashews at a great bulk price, I put a moratorium on buying prepared cashew butter! Plus I did want to try it with homemade and report back on the results, since several other readers wondered about using homemade–I tried it and it does work fine. Two things I’ll do differently next time is use a pinch more salt (personal preference, probably) and smooth the batter before baking. Mine baked up with a big dome right where I had unevenly poured the batter in! Funny looking, but tastes fine. The additional oil and salt from using homemade butter doesn’t seem to have negatively affected the outcome.
Elana says
Thanks Sarah!
Natalia says
My favorite low carb bread recipe! My whole family enjoy it and I make it every week. Thank you so much Elana!
Elana says
Natalia, so glad to hear that this is your favorite low-carb bread recipe!
Pratibha says
Hi Elana, yet another great recipe however I tried with half portion of all ingredients and 3 eggs instead of 5 since eggs were medium sized. The loaf looked good great but it was very eggy I taste and a bit too salty. Is the eggy tasty and saltiness intended?
Elana says
Hi Pratibha, thanks for your comment! We don’t find this bread to be eggy or salty, we love it!