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!
Denise Gray says
I am going to try this recipe with homemade macadamia but butter today! I will post how it turns out. I am a bit concerned that my nut butter is super runny. I have made almond butter a lot and have never had such a runny result. We have been using the macadamia nut butter as a dip for celery. It’s the consistency of honey.
Elana says
Thanks Denise and good luck!
Denise Gray says
This turned out great! I subbed runny macadamia nut butter for the cashew butter and it turned out very good. :-)
Elana says
Thanks Denise!
caro says
Try a little bit higher heat for a bigger rise. A lot of ovens are just a bit off.
Elana says
Caro, thanks that’s a great tip. Most ovens need to be recalibrated due to this issue :-)
Stephanie says
Holy moly! I am new to Paleo/Keto and have never made bread before, so I was very skeptical this would work. Nut butter and Eggs? Nooo way!
Well I was wrong….this bread was not only super easy, it is DELICIOUS! Still cant believe it!! Thank you for passing on your wisdom!
Elana says
Stephanie, you’re welcome! I’m so glad this was super easy and DELICIOUS!
Stephanie says
I tried this again with pecan butter from Millicans in TX, in a mini loaf pan of 8, filled esch tin 1/3 full.
Since each loaf is smaller i baked for 10 less minutes, and only set for 20 mins. The pecan butter flavor is fabulous. My inlaws were very impressed!
Elana says
Stephanie, I’m so happy that this recipe impressed your in-laws!
Lana says
Thanks for this yummy recipe. It was quick and easy and I now have a delicious grain free bread. This will add so much variety to my diet. I’ve tried it with peanut butter and jam, and peanut butter and honey and it was lovely. Just a quick question – can you toast it or make grilled cheese sandwiches with it? Thanks so much Elana.
Elana says
Lana, yes this bread is amazing toasted, and makes a fantastic grilled cheese sandwich. I’m so happy to hear you found this recipe to be quick, easy, and delicious!
Dusty says
Hello, do you think I could use regular sea salt for this, or is the celtic sea salt necessary? Thank you!
Elana says
Dusty, celtic sea salt is necessary :-)
Melissa says
Hi, my son is on the Candida diet and can not have cashews, peanuts or sunbutter. Is there another nut butter I can use instead?
Thank you!
Elana says
Melissa, I haven’t tried that so not sure, if you do experiment please let us know what works :-)
Tere says
Hi Melissa,
I just made this with peanut butter and it’s great. In fact, this is my first successful attempt at grain free bread and I’m feeling so encouraged! After ending up with several inedible, mashed-potato-like loaves (using other recipes) I was reluctant to use cashew butter here because it’s quite pricey, but I’ll definitely give it a shot with my next loaf.
Thank you, Elana.
Tere
Tere says
Hi Melissa,
I’m sorry, I just reread your comment and you mentioned peanut butter is not possible for your son; if peanut butter works, perhaps almond butter would as well.
Elana says
Tere, you’re so welcome! I’m thrilled to hear that after trying other recipes that were inedible, this one was great!
Noosh. says
Do you cool the bread in the pan fir the 2 hours or on a rack? Thank you!!!
Elana says
Noosh, cool the bread in the pan :-)
Seb S. says
I live in Denver … is there anything different to the recipe for high altitude? thanks!
Elana says
Hi Seb, I live in Boulder and make my recipes everywhere from sea level to 9,000 feet and they work very well :-)
Jamie says
Has anyone sub’d the eggs for “flaxseed eggs”?
Elana says
Jamie, I haven’t had any success with that in my recipes, but would love to hear if anyone else has experimented with this and had it work :-)
Molly says
Yes, I was just going to ask since I can’t have eggs.
Elana says
Molly, here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Molly says
Thanks!
Mike says
Cashew Butter is either almost impossible to get hold of or costs a fortune in the UK. How easy is it to make cashew butter?
Elana says
Mike, I haven’t tried making this with homemade cashew butter so not sure if that would work in this recipe :-)
Tina Anthony says
I just made this with homemade Cashew butter with my Champion Juicer, which makes all the nut butters, and it turned out FANTASTIC! I just bought roasted unsalted Cashew and just pour them in the shoot and it comes out butter. I paid $11.95 and it made 3 cups. I am VERY IMPRESSED with this recipe! Looking at the ingredients and wondering how bread will happen :) So far all of Elana’s recipe’s I’ve tried 3, the scones, the pumpkin bread and now the cashew bread and all turned out perfect. THANK YOU Elana :)
Elana says
Tina, you’re welcome! I’m so glad to hear this was FANTASTIC :-)
Tina Anthony says
I have also made some Almond Butter and made this bread recipe subbing Almond Butter for the Cashew and it turned put AWESOME!! THANK YOU SO MUCH for this recipe.
Elana says
You’re welcome Tina!
Kalyn says
It’s very easy to make nut butters yourself, as long as you have a food processor. (Not a blender) It also costs less! Just throw your nuts or seeds in, turn on and let run for several minutes, stopping frequently to scrape down the sides. Voila, you have but butter!
Michael says
This sounds great but I thought Cashews were one of the No-No nuts given their very high carb profile?
Elana says
Michael, cashews are one of the higher carb nuts, but all-in-all, this is a lower-carb bread recipe given that it does not contain wheat flour or added sweeteners :-)