One of the things I have missed the most after giving up gluten, is the comfort of a delicious fluffy loaf of bread. I have played around with bread recipe's in the past (2 of which you will find on here; Pumpernickel Bread and Spiced Banana and Orange Bread), and think it is important to have a few options, both sweet and savoury, to whip out and whip on to the plate for breakfast, lunch or an in-between meal snack.
The texture of this loaf is dense and yet fluffy, as if it were the real bread deal. The sultanas are a sweet surprise planted amongst the walnuts, which are a treat in themselves, with an initial crunch that mature into a chewy texture, perfect for a big dollop of our berry compote.
This bread is fantastic toasted the next day, and will last you about a week stored in an airtight container in the fridge. And of course it's entirely free from processed sugars, dairy, and gluten, whilst high in natural fibre and protein from the nuts.
Makes 1 Loaf
4 large eggs – separated
1 cup raw cashews – soaked 2 hours
½ cup honey
1 tsp vanilla essence
¼ cup cacao butter – melted
¼ tsp sea salt
⅓ cup coconut cream
⅓ cup coconut flour
1 tsp baking soda
½ cup walnuts – crushed
½ cup sultanas
- Line a small loaf tin with waxed baking paper
- Preheat oven to 150 °C/300°F
- Place the egg yolk into a high-speed food processor and place the egg whites into a separate bowl.
- Drain the cashews and place them into the food processor with the honey, vanilla essence, cacao butter, salt and coconut cream.
- Process until completely smooth.
- Pour the batter into a bowl and mix through the coconut flour mixed with the baking soda.
- Mix in the walnuts and sultanas.
- With an electric blender whip the egg whites until stiff and then mix through the batter until well combined.
- Pour evenly into the lined tin and place into the oven for 45-50 minutes, until the top is browned and the loaf feels firm to the touch.