Whew, that was not fun. How did I forget to book the “vacation-after-the-vacation” time you desperately need to catch up on all of the emails, phone calls and miscellaneous other details you missed out while you were relaxing and living it up on vacation? Somehow we forget that painful “recovery” stage.
Yes, the last two weeks have been spent playing catch up–leaving me little to no time to cook. In fact, we have been kind of out of sorts since coming home from Santa Fe, but I am regaining my sea legs and, honestly, I am way overdue for some home-cooked food.
Though getting back into the kitchen means taking baby steps since we’ve been busy eating out and going to friend’s homes for dinner. Because of our brief love affair with Revolution Bakery in Santa Fe (Update: which is now closed in 2018), we came home craving bread since it’s not something we ever eat anymore. While we did enjoy the brioche and sunflower seed boule at Revolution, the texture was still a little off. And while they were gluten-free, the brioche was not paleo and, sadly, the sunflower seed bread turned green by the time we got home, so I had to throw the entire loaf away and never even got to sample it.
Rather than lament what we don’t have, let’s focus on what we do have. Before we went away, I made a loaf of paleo bread that was almost good. And I know you know what I mean when I say that. It wasn’t bad, but it wasn’t fabulous. I have tried every kind of gluten-free and paleo bread on the market–from Udi’s to Rudy’s to Julian’s paleo bread–and I think that I would rather skip the gluten-free and paleo breads than eat any of that stuff. Nothing satisfies like the real deal.
I mentioned in a previous post about this bread I made and it is time to make it again and spread the love. Gluten-free and paleo love, that is.
While it may not be perfect for sandwiches, it does make great toast and, really, breakfast is when you want a piece of bread. Or at least I do.
Slathered with some real butter and a dollop of jelly, that’s the way to do it. Or turn it into French toast and top with maple syrup and berries for a decadent and paleo-riffic start to your day. Just don’t freak out over the ingredients–this recipe really does work.
When you are craving bread, but don't want the gluten, let this be the one you make. The ingredients may sound bizarre, but it totally works. And the bread gets better as it ages...
- 1 cup raw cashew butter creamy, at room temperature
- 4 farm fresh eggs separated (in shell, they should weigh about 9 oz)
- 1/2 to 2 tablespoons honey you can use more honey for French toast or less for savory dishes
- 2 1/2 teaspoons apple cider vinegar
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Preheat oven to 300F. For a white colored loaf, place a dish of water on the rack under the bread to create steam. If you use an aluminum loaf pan, it will turn darker as shown in the picture.
Line the bottom of a loaf pan (8 1/2 x 4 1/2) with parchment paper and then, using your fingers, rub a thin layer of coconut oil around the sides of the pan.
If you have a mixer and a hand mixer, you are set and ready to go. If you only have a stand-up mixer, place the egg whites in the mixer and beat until peaks form, a few minutes. Remove the meringue from the mixer and pour into a big bowl.
Now place the cashew butter in the mixer and add the egg yolks and beat until a thick paste forms. Add the honey, vinegar, milk and blend until combined.
Sprinkle the coconut flour, baking soda and salt in and mix to combine. Now add the egg whites and beat briefly to combine but not too long so the meringue deflates.
Pour the batter into the prepared loaf pan and place in the oven for 40-45 minutes.
During this time, DO NOT open the oven. When ready, remove from the oven and let rest 15-20 minutes before you remove it from the pan.
Use a knife to free the sides from the loaf pan, release from the pan and place on a wire rack to cool completely, at least an hour before cutting.
Wrap any leftovers up tightly in parchment paper and a zip bag and store in the refrigerator, where it tends to get even better with age.