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

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Servings 16 slices

Ingredients

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
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


Buy My Books!

paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


This bread is THE BEST! It's the only bread my girl will eat. The endless search for bread is over.

Comments

336 responses to “Rochel’s Cashew Bread”

  1. I’ve been making this bread for my husband for the last year and he loves it. I have always used fresh, homemade cashew butter. I make the recipe 1.5x the size so that they are full size loaves and it works out great. The last two times I’ve used almond butter instead for two reasons, 1. My son is allergic to cashews so I had to clean so well and could not make it while he was home and that it was too much work 2. Almonds are cheaper and I can often find fresh ground almond butter at the store instead of starting from scratch and my husband prefers the almond bread flavor.
    Love this recipe.

  2. Elena, I’ve made about 4 loaves of this bread and I love it! It turns out great every time and Its so easy to do. I’ve looked for the stats on this bread on this site but can’t seem to find any. Can you tell me the calories, carbs fats and whatnot per slice of this great bread?

  3. Hi,

    I was wondering what would happen if I doubled the recipe. When I make the loaf as instructed it doesn’t rise evenly and therefore some parts of the bread are really narrow!

    Any Ideas?

    Thank You!!!

  4. HI there. I tried this recipe last night and it failed. What went wrong? I used all the ingredients and used the food processor. When I looked into the oven (thru window) the bread was curved up right out of the pan but was all sunken in the middle. It had risen quite a bit but nothing like the picture and then once removed from the oven it shrunk down to about an inch in height.

    I would like to try your recipes, but I don’t want to waste more expensive ingredients. Can you advise if you experienced this and how to rectify it.

    Thank you

    • Ruth, that is so odd. I made this again recently and it was perfect. Did you use homemade cashew butter? That may have been an issue and substantially changed the recipe. Thanks for checking in!

  5. Thank you so much for your version of Rochel’s Cashew Bread. I used all of your almond flour recipes for years but then became allergic to nuts. I eventually found that I have no problem with sprouted nuts, so I bought sprouted nuts butters and am making this bread again. Yippee! I have used a variety of sprouted nut butters, not just cashew, and they are all delicious. Thank you so much! With all my allergies, having toast or a sandwich is so soothing – makes me feel “normal”.

  6. Hi there!

    I can’t tolerate egg yolks. Would this recipe work just using egg whites, do you think…?

    Thanks!

  7. I do have a question. I’m unfortunately allergic to apples. Could I substitute white wine vinegar or champagne vinegar for the apple cider vinegar? I know substitution questions must be annoying but it’s hard to get answers. I’m hoping you have some experience with other vinegars.
    Thanks so much, your site is so inspirational.

    • Jennifer, thanks for your comment it’s not annoying at all. I haven’t tried that so not sure if it will work. If you experiment I hope you’ll stop back by and let me know how it goes :-)

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Recipes » Breads » Rochel’s Cashew Bread