(Gluten, Grain & Dairy Free)
300g Smooth Cashew Butter*
4 Eggs (Separated)
1/4 Cup Coconut Milk
1tsp Raw Honey
2tsp Apple Cider Vinegar
1/3 Cup Sunflower Seeds
1/3 Cup Pumpkin Seeds
1Tbsp Sesame Seeds
1Tbsp Chia Seeds
1/4 Cup Coconut Flour
1Tsp Baking Soda
1/2Tsp Sea Salt
~ Grease and line a loaf tin with baking paper.
~ Combine the egg yolks, cashew butter, coconut milk, honey and vinegar in a large bowl then mix well using a hand blender (or alternatively you could use a blender or food processor as this mixture is very sticky!)
~ In a separate bowl whisk your egg whites till stiff peaks form.
~ Add the coconut flour, baking soda and salt to the cashew mix and combine well.
~ Stir through a big spoonful of egg whites (to soften the mix) then carefully fold in the rest of your egg whites and seeds.
~ Pour into prepared pan and top with extra sesame seeds and sea salt flakes if desired.
~ Bake at 150 degrees for around 40-45 minutes till cooked through.
~ Cool on a rack, slice and enjoy!
* I use the Artisana brand of cashew butter which is available at Mrs Flannery’s or here http://www.iherb.com/Artisana-Cashew-Butter-16-oz-454-g/27142 on iherb. If you have a vitamix you could also try making your own using raw cashews… as long as its super smooth!
* This bread tastes awesome toasted and stores well in the fridge or freezer.