auntie lynn's cashew bread

How To Make auntie lynn's cashew bread

• 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.
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