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!
Rachel says
Hi Elana,
I’m wondering if you could use raw , soaked cashews for this recipe?
Thanks,
Rachel
Jenn says
I’m wondering this too! Did you try it Rachel? How did it come out? What volume of cashews did you use to substitute for 1 cup of cashew butter? I would guess 2 cups, but please let me know how your experiment came out. Thanks!
Sam says
Do u know if I could add psyllium powder to make the bread rise more and have more of a bready texture? If so, how much?
lah says
I just discovered this recipe and I have already made it several times! It is incredibly easy to make. When I am short on cashew butter, I can add a bit of coconut butter or coconut oil & a small bit of coconut flour to thicken it a bit. I also did away with the honey & use stevia only, with no problem. The main concern I have is that cashew butter is expensive & that makes for an expensive loaf of bread. And the other issue is that these nut butters are high oxalate. I am wondering if there is something else I could substitute for some of the one cup of cashew butter that would still taste good; not affect the texture of the bread; and help w/costs. Not fruit or sugar. Any ideas? Thanks again for the recipe. Amazing.
Fletcher says
I tweaked the recipe slightly to make spice cake.
Increased cashew butter to 1.5 cups and added the following:
Brown sugar – 3/4 cup
Powdered Cinnamon – 3 Tbs
Powdered Ginger – 3 Tbs
1 container ready-serve Apple Sauce.
It’s addictive.
Lisa says
I make this bread often and love it. I’m going to try it with 3 eggs and 4 egg whites to see if it’s not quite as “eggy.”
Margaret says
I love your blog Elana, so interesting and marvellous . Thank you. Just ready to make my first cashew bread.
I am trying to buy on line ” A Taste of wellness “. NO SUCSES . THE IS NO SHIPPING SO FAR OUTSIDE USA. Would love to get one.
Cynthia says
If you have not tried Amazon UK, then do as they might have it.
Otherwise, find out the all the details of the publisher – someone on here may know – then when you have the book details – title, author & the ISBN number, you can contact the publisher to ask if they will sell the book to you.
I know that is is possibe as I’ve had books sent to the UK from California.
Anne says
This looks delicious. How can I cut down the fat content of this bread significantly without jeopardizing the quality of the bread. The cup of cashew nuts and the 5 eggs make this a high-fat loaf.
Leslie says
Fat is NEVER something you cut out of your diet! Fat burns fat. Its the carb count you need to consider.
Lauralee says
There are many subs for egg…. Chia, flax, applesauce, banana…. This recipe is intriguing;)
lfdc77 says
I just made this! It’s good, although I do think it needs some type of grain free flour like almond or coconut. I found it too eggy for me and that’s why I think it makes it a bit spongey! I loved how easy it was to make! I love that it’s a great base for so many other flavours! Looking forward to trying it again!
Marci says
For those using sunbutter: the bread turns green because of a chemical reaction between the chlorophyll in the sunflower seeds and the baking soda. I usually only use baking powder and then add twice as much lemon juice. Since this needs the soda to rise & already has ACV, try adding a tbs of lemon juice or an additional tbs of vinegar. That should keep it from turning green, the acid stops the reaction.