Paleo Bread

Makes 1 8.5 x 4.5 loaf

Ingredients:

1 cup smooth cashew butter at room temperature

4 large eggs, separated

1/2 to 2 tablespoons honey (use 2 Tbls if you plan to use it for sweeter dishes like french toast)

2.5 teaspoons apple cider vinegar

1/4 cup almond milk (I used rice milk with no problems)

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon sea salt

Preheat oven to 300 degrees. Beat the cashew butter with the egg yolks, then add the honey, vinegar and milk.  Beat the egg whites in a separate bowl until peaks form.  Combine the dry ingredients in another small bowl.  Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture.  You don't want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.  Pour the dry ingredients into the wet ingredients and beat until combined.  Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.  Pour batter into the prepared loaf pan and put immediately into the oven.  Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.  Remove from the oven, 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.

Recipe provided by Danielle Walker (Against All Grain)