1 c. smooth raw cashew butter at room temperature (can substitute almond butter)
4 large eggs, separated
1 T. honey
2.5 t. apple cider vinegar
¼ c. almond or coconut milk
¼ c. coconut flour
1 t. baking soda
½ t. sea salt
Preheat oven to 300 degrees.
Place a small dish of water on the bottom rack.
Line the bottom of an 8.5×4.5 inch loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
Beat the egg whites until almost stiff peaks form. If using a stand mixer, slide into another bowl.
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
Sift the dry ingredients into a small bowl.
Pour the dry ingredients into the wet ingredients, and beat until just combined.
Scrape down the sides occasionally, making sure to scrape up the bottom also.
Pour the beaten egg whites into the cashew butter mixture, beating again on low until just combined. Careful not to over mix.
Pour the batter into the prepared loaf pan, and immediately put it into the oven.
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
Do not be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Remove from the oven, then let cool for 15-20 minutes.
Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack.
Cool right-side up for an hour before serving.
Wrap the loaf up tightly and store in the fridge for 1 week. Taste also improves the next day.
Recipe adapted from Danielle Walker
