Easy Cashew Butter Bread - Phase 3

This is adapted from a Depression Era recipe- simple ingredients, easy to make and very delicious.

You can sub almond butter for the cashew butter, if you want. The flavor would be very mild compared to the nuttiness of cashews.

Also- this bread is not super sweet. If you want it to be sweeter, add more sweetener. Sugar was a rare commodity in the Depression.

Easy Cashew Butter Bread
Makes 16 standard grain servings and partial fat
Phase 3

2 cups sprouted wheat flour (for a lighter bread, sub 1/2 cup of this for sorghum flour)
1 tablespoon (yes, tablespoon) baking powder
Healthy pinch of sea salt
1/4 cup xylitol or stevia/monk fruit equivalent
1 1/3 cup cashew milk or almond milk
1/2 cup cashew butter
1 tsp lemon juice
Optional: 1 tsp vanilla

Mix the dry ingredients together in a bowl. Add the milk and lemon juice. Stir to combine. Add nut butter and vanilla if using. Pour into greased loaf pan and bake at 325F for 1 hour and 10-ish minutes. Let cool in the pan for 10 minutes, then remove to a rack to completely cool before slicing.

I highly recommend slicing this into 8 thick slices, then cut each slice in half. This bread will not work to cut into 16 thin slices.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.