Somehow, after returning from Italy, I haven’t been able to sleep in on weekends.
I like this new routine – getting up an hour or two earlier than I usually do on weekends has proven to be extremely productive. I’m not exactly a morning person, but these past two weekends have shown me that those extra hours can be translated to very good use.
So instead of lazing in bed unable to sleep, I wake up and head straight to the kitchen, turn on my oven, and get to work, baking and cooking.
I’d been yearning to make a grain-free bread again, and this time, instead of opting for my usual almond meal, I chose to go with cashew meal for a change, since the last time I used cashew meal to make these blueberry scones turned out to be a great success.
Because I don’t know where to get store-bought cashew meal, I got roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three cups of cashews were ground down to the size of coarse sand.
That was probably the toughest part – once you’ve gotten the cashew meal, it’s just a matter of mixing the rest of the ingredients together, beating up the egg whites, folding them into the batter, and then pouring the batter into the loaf pan, and baking!
I was extremely pleased with this loaf – although I would have liked to use raw cashews instead – which would give your loaf a whiter inside.
There’s a delicious hint of the taste of cashews; the texture is soft yet flexible; and best of all, this bread goes so great sliced, toasted and slathered with plenty of cream cheese.
Planning to be up early this weekend? This is a great way to start your morning!
- 3 cups of roasted cashews (you can also use raw cashews, and the inside of the loaf will be whiter)
- 1½ teaspoons of baking powder
- ½ teaspoon of salt
- 3 eggs, separated into yolks and egg whites
- ½ tablespoon of apple cider vinegar
- 1 cup of milk
- ½ cup of water
- Pre-heat oven to 300 deg Fahrenheit (150 deg Cel)
- Line a loaf pan with baking paper
- Grind the cashews in a food processor or a blender until you get a sand-like texture. Be careful not to overblend until you get cashew butter. Sift the cashew meal and re-blend the pieces that are too large to be sifted (repeat until all the cashews have been ground into siftable bits. This may take a while, but be patient).
- In a large bowl, mix the salt, baking power and cashew meal together.
- Add in the egg yolks, apple cider vinegar, milk and water, and stir well.
- Beat the egg white and a pinch of salt with an electric beater until stiff peaks form.
- Carefully fold in the beaten egg whites into the batter, don't over mix if not the air bubbles will burst.
- Pour the batter into the loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean.
- Let cool for 10-15 minutes before slicing and serving.
Adapted from: Comfy Belly (http://comfybelly.com/2011/07/cashew-bread)