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!
Sheila M says
Thank you for this recipe! This is my favorite bread now and I make it every weekend. What I love about it is that it stays moist for the whole week and I don’t even have to toast it. I store it as you recommended wrapped in paper towels inside a plastic bag. It is great for sandwiches but I find myself just snacking on a couple slices once in awhile.
Elana says
Sheila, so glad to hear this is your favorite bread :-)
Eileen says
I tried this recipe with peanut butter (w/ground chia and flax added – Trader Joe’s variety). The bread rose beautifully but I’m not sure about the taste. It seemed kinda tasteless. I’m wondering if maybe I just didn’t add enough salt or something.
Elana says
Hi Eileen, I think you’ll love this bread when you make it with cashew butter.
Veronique says
Made this delicious cashew bread today. Turned out just as Elana instructed; I’m glad I tried it. I plan on slicing and freezing it to eat it at a slower pace. Will try to post back on how well it freezes.
Thank you Elana for sharing.
Elana says
You’re welcome Veronique!
michelle says
Hi there! I just tried your recipe today,and I think it tastes pretty good! I would have liked my bread to rise higher, or perhaps I used a bread loaf pan that was too big! But anywho, I was amazed at how well this bread turned out with using so little ingredients. I made my own cashew butter, homemade is cheaper, and better for me. I think this will be good toasted, with some ghee, and some homemade jam made with honey!!? Thanks for the great recipe!?
Elana says
Michelle, so glad you liked it!
Michelle says
How did u make your own butter?
Ellen says
i would like to know the nutritional value of how many carbs etc. in a slice Rochel’s Cashew Bread
Being on a low carb diet i would like to keep track.
Elana says
Hi Ellen, for more info on nutrition please see this post:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Mike T says
This was easy to make and came out pretty good. I had me some nice salami and grilled cheese sandwiches with this bread! Next time I make this I might use 3/4s cup raw cashew butter and 1/4 cup tahini to see if it cancels out the nutty flavor. Anyway, thanks for the awesome easy recipe!
Elana says
Mike, so glad you enjoyed the bread and thanks for your comment :-)
Jenn says
Wow what a good idea! How did it turn out when you tried it? And have you tried using 100% tahini instead of the cashew nut butter? Tahini is much more commonly available, and much cheaper, than cashew nut butter where I live.
Alison says
I have made this loaf with tahini and sunflower seed butter. Works fine!
Elana says
Thanks Alison!
denise pearson says
Hi there! This recipe sounds wonderful and am looking forward to trying it. I don’t have a food processor or mixer but I do have a vitamix. Has anyone tried this recipe using a vitamix? If so would you please share what setting you used? So far I’ve only used it for smoothies. Thanks so much!
Kriss says
So? Any response to if we can use a vitamix here? I will just try it!
Elana says
Hi Kriss and Denise, I haven’t tried that so not sure if it will work :-)
Crystal says
I used a ninja and it worked great!
Maureen says
This bread was so easy to make and it has better texture than most processed gluten free breads. I can eat bread again, yay!
Elana says
Hi Maureen, so glad you enjoyed the bread!
Beverly says
Does anyone know how to make this into banana bread? Just add bananas or will that make it too moist? I am a newbie.?
Elana says
Here’s that recipe for Paleo Banana Bread, Beverly!
https://elanaspantry.com/paleo-banana-bread/
Enjoy!
Elana
Kat0711 says
Elanas banana bread is perfection. It’s been my daily breakfast for 6 months now if that’s any recommendation :)
Sarah says
Although Elana’s banana bread is so good, I use this recipe as a base for many other breads and muffins. Sorry, I can’t give you specific measurements because I just put stuff in and it usually works out. The one suggestion is to blend the bananas, any other liquid, and eggs together.
Barbara says
have you ever heard of egg replacement by Red Mill? I got some tonight, because I do not eat eggs and would love to make some of your things, but most call for eggs…
Kat0711 says
I haven’t tried that egg replacer but after being egg free for two years I found that subbing over three eggs just won’t work when the egg is needed as the glue to hold the item together. I used ener-G, my favorite was soaked flax seeds, and another trick that I think would be most helpful to you is to microwave tapaioca starch.