Ingredients (makes 1 8.5×4.5 loaf)
1 cup extra smooth raw cashew butter or coconut butter at room temperature (I use Artisana Organic)
4 large eggs, separated
1/2 to 2 tablespoons RAW honey
2.5 teaspoons apple cider vinegar
1/4 cup almond milk..or coconut milk(I make my own)..but if you buy it..make sure it says GF on it
1/4 cup coconut flour
1 teaspoon baking soda(GF and aluminum free)…BOBS RED MILL makes one
1/2 teaspoon sea salt(Himalayan)
Preheat your oven to 300 degrees.
Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
Beat the cashew butter(or coconut butter) with the egg yolks, then add the honey, vinegar, and milk.You can use either an electric hand beater or a stand mixer and both seem to work equally as well.
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 (or coconut 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. 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.
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.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
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.
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.