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!
Rebecba says
I made this bread with roasted organic sunbutter, since my kids do better with seeds vs. nuts. It came out beautifully!! I am going to try it with tahini too, and may add slightly more salt since the butters are unsalted. Thanks so much Elena! Your recipes are so simple and delicious, I have made many and enjoyed them all! Your cookbooks are going to be gifts this year :).
Emily says
Hello Elana,
I saw that you mentioned Elaine Gottschall and thought I’d tell you and other readers about a researcher who has taken Gottschall’s writings and expanded them to another level. It’s Dr. Norm Robillard. His books are on heartburn and IBS and I believe he may be coming out with a new one with Celiac info. I would recommend his work to anyone with digestive issues. His info on gut bacteria has helped me a lot! Reading through his website at fasttractdigestion.com has much useful information. Good luck, all!
Skye says
I love this bread! I’d like to try and turn it into pumpkin or banana bread next.
Beverly says
Would love to try banana version. Did you try it?
Elana says
Hi Beverly, I have a recipe for Paleo Banana Bread here if you’re looking for one:
https://elanaspantry.com/paleo-banana-bread/
Enjoy!
Elana
Arleen says
Made this yesterday with my hand mixer, otherwise as recipe indicated. Made a beautiful loaf of bread, very moist too. So wanted to love this as written, but it is just too eggy for my personal taste. Next time I will try using 2 flax eggs and 3 happy chicken eggs, or vice-versa. Has anyone tried it this way?
spilyoso says
Thanks for this! Love the taste! Didn’t have any cashews so I made it with almond butter and it turned out perfectly. Anxious to make it with cashews to see how the taste differs. So nice to have some bread back in my life that is super simple to make!
Oge | healthy food delivery says
Thank you for sharing this recipe Elena! Love how creative it is and seems to be simple to make.
Baked Goods says
Excellent recipe! Thank you for sharing!
Elle says
I’ve recently discovered cashew almond butter and I have to say that I really like it.
It’s a little different than the usual (and boring) peanut butter and is still a great source of protein.
I have all the ingredients at home, so I cannot wait to try this. I will substitute the cashew butter with the almond cashew butter I have.
Hopefully the recipe will still turn out okay.
Sharon says
I made this the other day and it is the best gf bread for toasting and sandwiches I’ve had. I loved it and will make it regularly.
I made my own cashew butter by grinding cashews in my food processor. It worked great. I used roasted, salted cashews and added just a bit of walnut oil. I think it would have been fine without adding the oil, but that just made it a little less stiff.
I’ll be trying this recipe with almond butter also. Thanks for sharing it, and for all you do!
Kim says
I made almond-pecan butter this morning and used it to make this bread. I was skeptical, but it turned out to be fantastic! Thank you so much for sharing.