Auntie Lynn's Cashew Bread

Lynn Caruso

By
@lynniebob

I made this recipe from one I found in an old cookbook. I added several ingredients to make it mine. My family loves to eat this bread straight out of the oven with butter and preserves.

I love to make mini loaves and wrap them for the holidays to give as special gifts.


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Comments:

Serves:

6

Prep:

45 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

3 c
raw cashews
3/4 tsp
baking soda
1/2 Tbsp
sea salt or kosher salt
3
eggs, seperated
1/2 Tbsp
lemon juice, fresh
1 c
buttermilk
1/2 c
pure maple syrup

Directions Step-By-Step

1
I use a 9"x4.5" glass loaf pan. If I am making a large loaf I fill the pan to the top, or halfway for a small loaf (using two pans).
2
Preheat the oven to 300 degrees. Line the loaf pan with parchment paper.
3
Grind the cashews in a food processor or a blender at high speed until you create flour. Grind it as fine as you can get it. If there are a few grains left it's ok.
4
Using a food processor, or by hand, mix together; cashew flour, egg yolks, lemon juice, buttermilk, maple syrup and baking soda. Blend well.
5
Beat the egg whites with the salt until stiff (peaks will form).
6
By hand, gently fold the batter into the egg whites little by little until it is incorporated.
7
Pour the batter into the loaf pan and bake for 1 hour and 15 minutes. The smaller loaves may cook for less time, and the larger loaf a little longer.
8
Test the loaf for doneness with a toothpick or long wooden match until it comes out clean - dry not wet. The loaf will be brown.
9
Slice when cooled. It will keep at room temp for about 3 days, or refrigerated for one week. You can also freeze it for several months.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Hashtags: #FRESH, #homemade