Gluten-free Cashew Coconut Bread

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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!

 

 

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