Grain-Free Cashew Sandwich Bread

Two slices of Grain-Free Sandwich Bread on a white background

4.50 from 55 votes

Grain-Free Cashew Sandwich Bread

This Grain-Free Cashew Sandwich Bread slices beautifully and is totally fuss-free. All you need is a blender and a loaf pan! Adapted from Against All Grain.

Prep Time15

Cook Time45

Total Time1

Course: Snacks

Cuisine: American

Servings: slices

Calories: 106kcal

Author: Cassie Johnston

Ingredients

4 large eggs
1 teaspoon honey
1 tablespoon apple cider vinegar
¼ cup unsweetened almond or coconut milk
1 ½ cups unsalted raw whole cashews
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut flour

US Customary - Metric

Instructions

Preheat oven to 300°F. Line a 7” x 4” loaf pan with parchment paper, leaving extra parchment paper on the sides to help lift the loaf later, and then set pan aside.
In the pitcher of a high-powered blender, add in the eggs, honey, apple cider vinegar, almond or coconut milk, cashews, baking soda, and sea salt. Blend on high until very smooth and creamy—there should be no chunks of cashews left.
Stop the blender and add in the coconut flour. Turn the blender back on, and let the coconut flour mix in well. The batter will be very thick (slightly thicker than cake batter), so you might need to stop and scrape the sides to get the coconut flour to incorporate well.
Pour the batter into the prepared loaf pan. Bake in preheated oven for 40-45 minutes, or until the top begins to brown and crack, and the loaf feels solid when touched.
Remove from oven and let cool in loaf pan for 10 minutes. Then, using the parchment paper, lift out the loaf and transfer to a cooling rack. Let cool completely before slicing into 14 even slices.
Keep in an airtight container in the fridge for up to five days, or lay out the pieces on a baking sheet and freeze solid. Transfer frozen slices to a zip-top freezer bag, and keep in freezer for up to six months—defrosting and using only as many pieces as you need at a time.

Video

Notes

If you’re new to the world of grain-free breads, you might be surprised by the texture of this bread. It is tender, soft, dense, and a little bit spongy. It’s not an exact replica of gluten-containing sandwich bread, but it certainly helps when you’re craving something bread-like but can’t eat grains. It works well untoasted, but really shines after a quick trip in the toaster!
This makes for a small but dense loaf of bread using the 7” x 4” loaf pan. If you only have a standard 8” x 4” loaf pan, you can definitely use it, but your loaf will just not rise quite as much. If you’d like to make a larger loaf, double the recipe and use a 10” x 4” loaf pan (this is the one I have).

Nutrition