Grain free bread
1. In a food processor blend together the cashews and filtered water until very smooth. Stop and stir as needed to keep the mixture moving as it is quite thick.
2. Transfer to a non reactive bowl (such as glass or ceramic), add the probiotic powder and stir till well combined. The mixture will be quite thick. Be sure to stir the probiotics in very well.
3. Cover the bowl and place in yogurt maker. The cashew mixture needs to be in a slightly warm environment between 105- but no more than 110 degrees for at least 12 hours or even up to 20 hours.
4. The next day, when the culture is ready, preheat the oven to 325 degrees or 300 for convection.
5. Prepare a 7.5 x 3.5 inch pan by greasing and lining it with parchment paper. Make the paper long enough so that it flaps over both long sides of the pan.
NOTE: If you choose to use a standard loaf pan instead of the size listed above, you will need to double the recipe (baking times will vary).
6. Transfer the cashew mixture to a larger bowl. Take care to get as much of it transferred as possible. Using a rubber spatula works best for this.
7. Separate the egg yolks from the whites, putting the egg whites into a medium sized bowl. Add the yolks and tablespoon of water to the cashew mixture and beat till smooth and lump free.
8. Rinse and dry the beaters so they’re ready to beat the egg whites. Just Before beating the egg whites stir the salt and baking baking soda into the cashew mixture.
9. Beat the egg whites till soft peaks form. Gently fold them into the rest of the batter till the egg whites are no longer visible. Tip: When beating egg whites, be sure not to over-beat into a firm peak or they won’t fold into the batter well. When you turn your whisk upside down, the peaks should just be starting to hold. They’ll be soft and should melt back into themselves after a second.
10. Transfer the batter to the prepared pan and gently smooth the top. Batter MUST fill the pan about 3/4 full or you will not get a nice round loaf.
11. Prepare the egg wash by whisking together the egg yolk and the water until smooth. Using a pastry brush, very gently brush the egg wash on top of the bread batter. This takes a gentle touch.This will give the loaf a nice crusty finish and help it brown nicely.
12. Bake at 325 degrees/300 for convection ovens, for 50 minutes (or tip the top sounds hollow and solid when tapped on. Times can vary).
13. Leave the bread in the oven and turn the temperature up to 375 degrees. Bake for another 5-10 minutes or until the top is golden and crusty. Baking times can vary from oven to oven.
NOTE: Do not worry if the top cracks some. Remember this is a quick bread and the sign of a good rise in quick breads, IS some cracking at the top of the loaf. The loaf in the above pictures happened to crack on the side so you can not see it as well.
14. Remove from the oven and allow to cool for at least 10 minutes. Do not cut into it right away as the moisture needs time to redistribute. Nut based breads are actually at their best, “next day”.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1015g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1563 | ||
Calories from Fat: 1304 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.9g | 193 % | |
Saturated Fat 75g | 375 % | |
Monounsaturated Fat 44.4g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 2509.6mg | 772 % | |
Sodium 1782.9mg | 61 % | |
Potassium 697.1mg | 18 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 64.8g | 93 % | |
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: 1563
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