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.
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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!
TIA says
This is by far the best ever bread, thank you so much for keeping your recipes simple and straight forward. Being Celiac and I also have Wegners and Fibromyalgia your web site and your books which i have purchased online are a God sent.
Here is a note that maybe your followers may be interested in. I have used Almond butter when I have not been able to get Cashew butter, also I add extra seed like pumkin and sunflower, I bake them in muffin tins (yields about 10) and they are wonderful for mini sandwiches or just grab and go.
Again you are amazing and I am happy to be a follower! Tia G.
Elana says
TIA, thanks for letting me know this is by far the best bread ever! And I’m so glad to hear you are enjoying my books too. Did you know I am now providing nutrition information for the recipes is my latest book Paleo Cooking? Here’s that link for you:
http://bit.ly/2vJVyOx
Enjoy!
Elana
Filipa says
Hi Elana.
Thank you for sharing all the recipes. They’ve really been helpful. They’re simple and straightfoward without many ingredients and delicious.
I’ve tried this particular recipe about a dozen times now and my husband, who has Crohn’s, loves it. I cant find cashew butter that easily so i’ve always done it with peanut butter.
Sometimes we also use 4 eggs instead of 5 because since being on the SCD, my husband’s been eating a whole lot more eggs and we’re trying to reduce it as much as possible.
I was actually looking for your SCD book but just realized there isnt one. Is there a reason why you changed from the SCD to the paleo diet ? What do you think of the Fast Tract Diet ? I’m sorry to be asking all of this but all these diets kind of feel like a sensory overload and i find myself being afraid of the ingredients, not sure what will cause my husband a flare up or cramps.
Thank you for your time and for sharing!
Elana says
Filipa, thanks for your comment! Here’s a link to my third book, Paleo Cooking:
http://amzn.to/1VBWPN4
And here’s a link to my SCD recipes for you:
https://elanaspantry.com/diets/specific-carbohydrate-diet/
I mostly follow SCD since it has healed my gut, paleo is just a looser version of SCD.
Enjoy!
Elana
Kirstie Lok says
This is the best gluten and dairy free bread ever! Thanks for your recipe. The only problem that I’m having is the bread didn’t rise evenly after baking. Therefore my loaf of bread is like a slope. I’ve replaced sea salt with Himalayan pink salt and I’ve added 2 tbsp of dates paste. Do you think these could be the culprit? But the bread still turn out to be very light and tasted great! My son (allergic to gluten and dairy) loves it!
Would really appreciate your feedback.
Elana says
Kirstie, that sometimes happens to my bread too even when I don’t make substitutions. Thanks for letting me know this is the best gluten and dairy free bread ever!
Margot L Swanson says
Hi
You may want to try turning the pan half way through baking. Some ovens bake unevenly.
Mariana says
Tried so many breads, but this one is finally “the one” thank you so much!!! I am from the Czech Republic, started SCD with my son few weeks ago. I am adding this recipe to my cookbook.
Elana says
Mariana, I’m so happy to hear that this bread recipe is “the one”!!!
Brenda says
Will try this recipe with almond butter. Cashews too high in lectins.
Elana says
Thanks Brenda!
Ana Jimenez says
Hello! I tried this recipe with almond butter, the color of the bread is fantastic, very excited to have found this website and this recipe. I did find the bread to be a little “eggie” in flavor but no big deal. I had to use Himalayan pink salt in stead of Celtic salt, would that have any sort of impact on the end result? My bread’s air bubbles were much smaller than the one on the pic. I also used a blender in stead of a food processor.
Thank you!
Elana says
Ana, thanks for your comment! I haven’t tried making this recipe with the changes of almond butter, Himalayan salt, and a blender so not sure how that would impact the outcome. I’m so happy to hear you are very excited about this bread recipe and I hope you love it as much as we do :-)
Amy says
Just made this bread and it’s delicious. Would this be a good bread to freeze?
Thank you!!
Elana says
Amy, thanks for your comment! I haven’t tried freezing this so not sure. I’m so glad to hear this bread is delicious :-)
Leigh-ann says
Hi there
Can I use Macadamia nut butter instead of Cashew butter?
I am definitely going to try this bread, I am on LCHF at the moment but I really don’t like the taste of the banting bread….
Leigh-ann
Elana says
Leigh-ann, thanks for your comment. I haven’t tried that so not sure. Here’s a link to my Keto Bread recipe for you:
https://elanaspantry.com/keto-bread/
Enjoy!
Elana
Tammy Jewell says
I used peanut butter in this bread because of a tree nut allergy, and I love it! It actually didn’t taste like peanut butter at all. The gluten/grain eaters in the family said it reminded them of whole wheat or rye bread (wow!). It didn’t rise quite as much as the picture showed, but it rose plenty for me. Perfect replacement for real bread in sweet or savory purposes!
Elana says
Tammy, I’m so glad to hear this is the perfect replacement for real bread!
Cheryl Ramsey says
I made this today for my upcoming backpacking trip. Ohhh, this is so delicious!!!
I love how light it is and how easy it was to make.
Thank you Elana!
Elana says
Cheryl, I’m so happy to hear this was so delicious!