One of the most common questions that I get asked by my GAPS patients is … “what about bread?”
I have been trying for months to develop a GAPS-friendly bread recipe. Finally, I remembered a delicious cashew nut bread that I made at a Gluten-Free baking workshop I took a few years ago at Leiths School of Food and Wine, taught by the delightful Adriana Rabinovich of glutenfree4kids. With a few adjustments and a bit of trial and error, I came up with this grain-free version. It is lovely with a bit of sliced avocado, or smeared with honey, or dipped in olive oil, or just eaten plain right out of the oven.
Cashew Nut Bread (adapted with permission from a recipe by Adriana Rabinovich)
200 g cashew butter
50 g ground almonds
50 g coconut flour
35 g milled seed mix (such as Linwoods milled flaxseed, sunflower and pumpkin seed mix)
1/2 teaspoon salt (a bit more if your cashew butter is unsalted)
1 teaspoon bicarbonate of soda
Makes 10-12 slices
Preheat your oven to 180°C/350°F/gas mark 4.
Combine eggs and cashew butter in a large bowl and mix well.
In another bowl, combine the remaining ingredients. Fold into the egg and cashew butter mixture, then transfer to a lined, greased loaf pan. I use a 25 cm silicone loaf pan greased with ghee (which is casein free), but you could also use a bit of sunflower oil to grease the pan. Smooth the top of the batter with a fork for an even surface.
Bake for approximately 35 minutes, then cool on a rack before removing from the loaf pan. This bread is best eaten within 24 hours.