Auntie Lynn's Cashew Bread
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Family Tested & Approved
sea salt or kosher salt
lemon juice, fresh
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).
Preheat the oven to 300 degrees. Line the loaf pan with parchment paper.
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.
Using a food processor, or by hand, mix together; cashew flour, egg yolks, lemon juice, buttermilk, maple syrup and baking soda. Blend well.
Beat the egg whites with the salt until stiff (peaks will form).
By hand, gently fold the batter into the egg whites little by little until it is incorporated.
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.
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.
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.