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!
Nancy says
I don’t know what happened, but this did not rise at all. It’s spongy inside and has a greenish hue. I made the cashew butter from cashew flour that I had just bought. Followed the recipe exactly. Could it have something to do with the weather? Disappointing.
Kristin says
Just wondering what accounts for the strange smell when baking nut butter based breads? I haven’t found one without it. It almost smells chemical
Hendanie says
AMAZING! I was skeptical, but it turned out wonderfully. And it’s incredibly delicious! My husband’s verdict: A++++.
Jennifer says
I tried this last night. It is, by far, the easiest paleo bread recipe I have come across. It came out great!! Moist and almost spongey, but strong enough to hold up to the knife when I cut it and slathered almond butter all over it.
I wonder… is there any way to tweak this recipe to make a cake? Add some cacao and maple syrup maybe? Have you tried anything like this?
Anne says
Thank you so much for this. Although I love your brownie, cookie, pancake recipes, what I really crave is a great piece of bread. This one does the trick. I’ve used nut butter from soaked and dehydrated cashews and it is even better (none of the bitterness). Thank you again for all your work and inspiration.
Sanya says
Thanks for sharing this, my dough is on the way to owen and already tastes good! I made the cashewbutter myself in a regular blender and it turned out well. I added no ingredients other than the cashews. I just laughed I have never made such a weird dough and in the end I will have BREAD!
UmmIdris says
Love your site!
I was wondering if I can use sunflower butter instead , due to allergies.
Will it affect the rise you think?
Anne says
I have used other nut butters, including one that was a mixture of sunflower and pumpkin seeds, and it was delicious. I believe you could use any nut or seed butter in the recipe – it won’t affect the rising, just the taste.
Marci says
Hi Elana,
Just made this bread. It’s yummy but came out very brown on top, sides and bottom. Inside is moist. Am guessing I need to turn the oven down a bit but if you have another suggestion I am open to it. Very much enjoying your recipes and ideas.
Many thanks,
Marci
Ellen says
I find BRAGG ORGANIC Raw Unfiltered Apple Cider Vinegar works well, just shake the bottle before use, to loosen any sediments.
Glyn says
This is by far my favourite version of a cashew-based bread (of which I’ve tried several); it rises really well, tastes great and most of all, is so simple to make. I might go as far as to say it’s my favourite grain-free bread because it has a light and airy texture like a wheat based bread – however, sometime’s I really want the denser, satisfying texture of Elana’s Paleo Bread. Give this one a go, you’ll really enjoy it.
FYI my first step in making this bread is to make my own cashew butter in the food processor using 270g nuts. I cheat a little and use roasted cashews (because they turn into butter more easily than raw) and once it starts to ball up in the machine I add ~2 tablespoons of macadamia oil to thin it out to the consistency of a thick batter. Then I throw in the rest of the ingredients, pop it in the oven and it comes out perfectly every time. I make sure to grease the entire internal surface of the baking dish with a little coconut oil, as I find this yields a very even rise across the loaf. Love it!