Auntie Lynn's Cashew Bread
sea salt or kosher salt
lemon juice, fresh
1I 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).
2Preheat the oven to 300 degrees. Line the loaf pan with parchment paper.
3Grind 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.
4Using a food processor, or by hand, mix together; cashew flour, egg yolks, lemon juice, buttermilk, maple syrup and baking soda. Blend well.
5Beat the egg whites with the salt until stiff (peaks will form).
6By hand, gently fold the batter into the egg whites little by little until it is incorporated.
7Pour 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.
8Test the loaf for doneness with a toothpick or long wooden match until it comes out clean - dry not wet. The loaf will be brown.
9Slice 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.