ghee or coconut oil for greasing pan
1/2 cup unsweetened almond milk
4 teaspoons apple cider vinegar
3 cups whole raw cashews, about 450g
7 tablespoons coconut flour
2 teaspoons baking soda
1 teaspoon sea salt
Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 41⁄2-inch loaf pan with ghee or coconut oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
Combine the eggs, almond milk, vinegar, cashews, baking soda, and salt in a high-speed blender and process on low speed for 15 seconds. Scrape down the sides and then process on high for 30 seconds, or until very smooth. Add the coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.
Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment paper overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in parchment and cling wrap in the refrigerator for up to 5 days.
To freeze – wrap the loaf tightly in parchment paper and place inside a freezer reseal able bag. Press all of the air out and zip it tight. Defrost in the refrigerator overnight.
Health and Wellness Associates
Ty to S. Valentino for sending this
picture from yahoo