Gluten-free Cashew Coconut Bread

Oh bread, how we have missed thee! Especially this easy, nutritious version using the blender. This bread is amazing for sandwiches, French toast, snacking and more.

Here we have a gluten-free, paleo (grain-free) and yet totally delicious bread that is very quick to prepare. The most difficult part is the patience required while the bread bakes.

Prep time: 5-7 minutes

Bake time: 40-45 minutes

Ingredients
5 eggs
1/3 cup almond milk (or DIY almond milk)
1 cup raw cashews
1 cup almond meal
5 tbsp coconut flour
3 tbsp apple cider vinegar
1 tsp baking soda
1/2 tsp sea salt

Instructions

Pre-heat oven to 325 degrees. Place small, oven-safe bowl with 1-2 inches of water on oven rack (this helps with creating bread’s moistness). Dump all ingredients into a high-speed blender and blend until creamy consistency (we told you this was easy! :D). Oil a loaf pan and then scrape the contents of blender into loaf pan. Smooth and bake for about 40-45 minutes or until knife inserted into center comes out clean. Cool for 15-20 minutes before digging in!