Rollin' In The Dough

Ever since we got rid of the grains, the processed foods, and the dairy Hubby has had a hankering for some bread. I have to admit, I have too. We were are total carb junkies. Bagels were my best friend! Ahem, anyway, we like bread.

I happened to see a recipe posted from one of my favorite websites, Against All Grain, and I decided to check it out. I usually do a quick survey of the ingredients used before deciding whether to Yumprint the recipe. Yeah, pretty sure Yumprint is a verb now. If you don't know what Yumprint is, you can check out my review HERE!

This recipe seemed to be ok. I don't have a ton of specialized ingredients like coconut aminos or the really expensive spices so I try to find recipes without a lot of improvisation. This one worked. So I stored it and set it in my grocery list.



I was a little skeptical at first because I was thinking the nut butter would be overpowering, or maybe the coconut flour. I did end up using some peanut butter instead of the cashew butter. I know, I know. Not Whole30 compliant, but it's what we had and it's cheaper. Getting back to the flavor, it was pretty surprising... and in a good way. It tasted like bread. It was a little denser, which made me happy that I picked up some unsweetened almond milk to try, but otherwise it was delicious. I did the 2 tbsp. of honey instead of just 1/2 and didn't think it was too sweet to use for regular bread, but we did end up making french toast with it. I couldn't resist. Let me tell you, that bread is super filling, so I wouldn't make a ton like we did. It ended up being ok though because we had it for breakfast the next day too.

I haven't made it to use for sandwiches yet. Honestly, the first loaf I made did not last long at all. Not even 24 hours, lol. I think we were just so excited because we hadn't had bread in so long... plus, I made most of it into french toast so we had to get 'er done! I don't regret it.

So I can't vouch for how long it stores, but she says it will be good for a week. I don't think we'll ever find that out in our household, lol.

Ingredients:

• 1 cup smooth raw cashew butter at room temperature
• 4 large eggs, separated
• ½ to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
• 2.5 teaspoons apple cider vinegar
• ¼ cup almond milk
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt

Instructions:

1. Preheat your oven to 300 degrees.  
2. Line the bottom of an 8.5×4.5 loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
3. Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
4. Beat the egg whites in a separate bowl until peaks form.
5. 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.
6. Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
7. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.
8. Pour the batter into the prepared loaf pan, then immediately put it into the oven.
9. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t 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.
10. 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.
11. Wrap the loaf up tightly and store in the fridge for 1 week.