Preheat oven to 300 degrees.
For a white colored loaf place small dish of water on bottom rack.
Lightly grease sides of 8.5x4.5 glass loaf pan with coconut oil, then cover bottom with parchment.
Combine dry ingredients (coconut flour, baking soda, sea salt) in small bowl, set aside.
Beat egg whites until peaks form, set aside.
In a separate bowl beat the cashew butter with the egg yolks, then beat in honey, vinegar & milk. You can do this with a hand or stand mixer, scraping sides & bottom to ensure it's mixed well. Add dry ingredients, making sure it's well incorporated. Add beaten egg whites & beat until just combined. No need to be overly gentle with mixing in the whites, but don't over mix. Will look more like batter than dough.
Pour into prepared pan, immediately put in oven.
Bake 45-50 minutes, until top is golden & toothpick comes out clean. Don't open the door before 40 minutes or steam will escape and your loaf will wilt. Remove from oven, cool 15-20 minutes. Use knife to free sides from pan, set on cooling rack. Cool right-side up for an hour before serving. Wrap loaf tightly & store in fridge for 1 week.
Loaf can be frozen.
This recipe doubles very well (one for now, one for later!).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 85 (76%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 141.1mg||43 %|
|Sodium 5300.6mg||183 %|
|Potassium 104.7mg||3 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1.2g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 112
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