Recipe adapted from the amazing Danielle Walker at, Against All Grain. I highly encourage her cookbooks, Delectable Paleo Recipes, Meals Made Simple & Celebrations. While all ingredients are not REID approved, most can easily be adapted. While we don’t consume a lot of bread now, this recipe was essential in helping us transition away from processed foods. I would be cautious not to go overboard with consumption of this bread. The amount of egg and nuts found in this can be problematic for some (especially if sensitive to oxalate), and may result in behavioral symptoms, including constipation.
1/2 cup homemade almond milk (or homemade milk alternative)
4 tsp. lemon juice
3 cups raw cashews
2 tsp baking soda
7 tbsp coconut flour (homemade is best)
1 tsp sea salt or Himalayan salt
ghee or coconut oil for greasing pan
Preheat oven to 325 and lightly grease 10 x 4.5″ loaf pan with ghee or coconut oil. Trim a sheet of unbleached parchment paper to fit the bottom of the pan and line bottom with parchment paper. Combine eggs, milk alternative, lemon juice, cashews and baking soda in high powered blender. Blend until well combined and smooth, occasionally scraping down the sides. Add coconut flour and salt to the mixture and blend for a few seconds until combined. Pour mixture into prepared loaf pan and bake for 60-70 min or until center runs clear when pricked with a toothpick. Allow to cool for 30 minutes or so before removing from loaf pan and serving.
Tidbits: This can last in the freezer for several months if wrapped and sealed in an air tight container. We double the batch and freeze extras. This bread also tends to go sour if not used within a few days. Storing in the refrigerator will help, but if you don’t intend on using within a few days, slice the loaf into quarters and wrap/freeze accordingly.