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!
Eileen Rice says
You can substitute 2 cups of cashew meal/flour for the cashew butter. It works great that way:)
Jenn says
Thank you!!!
Erin says
Does anyone know how to use cashew meal/flour instead of cashew butter for this recipe?
Teresa says
Do you have a recipe for great gluten/dairy/soy free sandwich bread without eggs??Would love it (!) since we can’t do eggs either.
Bea says
Just made this with tahini. Turned out great although the taste of tahini is fairly strong but its worth it considering how healthy tahini is and how much cheaper it is where I live. Thanks for the recipe!
Jenn says
Fabulous! I was wondering about this Bea! Thanks so much for sharing! Did you make any other modifications to the other ingredients?
Nat says
I made this a couple weeks ago using almond butter in a muffin tin (made 12, baked 16 mins) for portion control and liked them but found them a little “eggie” for my taste. Today I subbed two of the eggs for flax eggs, and also added some cinnamon and raisins. Super yummy!!
Karen S. says
Anyone add up the nutritional information on this recipe?
Caterina says
What can I use for an egg substitute?
Applesauce? Coconut oil?
Charlemagne Prokopyshyn says
WOW OMG I just baked this cashew bread and couldn’t believe how amazing it is! I was so skeptical because of the very few ingredients inc. no flour of any kind but it rose so well and is soft and sooo delicious! My husband really loves it too! This recipe is amazing. Again another incredible recipe from you Elana and another reason to go to your blog every time, first, for Paleo recipes that work and taste fab! :D Thank you so much!
Stephanie says
I do not have a glass pan, can I use metal for this recipe? First time making paleo bread….thanks!
Emma says
This is quite low-carb! About 3.4 net carbs if you manage 16 slices.
I was looking for a \bread\ for easter, and the brioche you linked to was much higher in carbs due to apple juice, etc, and seemed like it would be more difficult to modify. (plus it required grinding the nuts – I only have a small coffee grinder and a regular blender, no vitamix!)
I love the air pockets in this bread so won’t risk substituting xylitol honey for real honey as it’s only a tsp. (6ish net carbs)If that’s what is required for the ACV reaction. Do you use unfiltered ACV?
Looks like others have made this with almond butter, which would significantly reduce carbs.
so excited, I miss yeasty hot cross buns! ):