Grain Free Sandwich Bread “Blender Bread”

Yield: 1 Loaf

Ingredients: • 5 large eggs • 2 cups cashews • 2 tablespoons coconut oil, melted • 2 tablespoons coconut flour • 1 teaspoon baking soda • 1/4 teaspoon salt • 1 tablespoons honey • 1 tablespoons apple cider vinegar

Directions: 1. Preheat oven 350F. Grease a 7x3 inch pan*. 2. In a high speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey, in that order. 3. Blend until you have a smooth, thick batter. Don’t be shy. Blend for about 45 seconds to 1 minute. 4. Add apple cider vinegar, blend to combine (about 10 seconds) and immediately transfer to greased pan. 5. Bake 45min, with oven rack in middle position. After 25min, you can open oven to cover with foil to prevent the top from burning. 6. Remove from oven and cool prior to removing from pan. Store wrapped in fridge for up to 5 days.

Kitchen Notes: • A 7x3 inch pan is a must. If you make this in a traditional bread loaf pan the bread will be shorter and over-cooked at 45minutes. Here is a silicone pan and here is the aluminum one. • You can substitute sunflower seeds or pumpkin seeds for cashews for a nut free alternative. When you use sunflower seeds, your bread will turn “green” – just a heads up. • The only other nuts that will work with this recipe are walnuts. The bread is quite dark and very “earthy” tasting. All other substitutions are your own risk.