Have you tried making bread without flour and using cashew or almond butter instead!?
Well, I hadn’t been successful until I tried making this one.
Bread is one of those staples that we have come to depend on in our weekly menus. But what we see in most supermarkets just doesn’t seem to make the cut for real whole food. So when Wendy’s husband Dana found this recipe from Dr. Al Danenburg, it was an immediate hit. I haven’t quite mastered it getting as tall as Al’s but non-the-less, it is delicious. Read more about him on his website – he’s a big advocate for healthy gums and gut – as are we!
1 c cashew butter (or almond butter)*
5 large eggs
1 T apple cider vinegar
1 t kelp granules**
¾ t baking soda
¾ t sea salt
Add all ingredients to a bowl and use a hand/stand mixer or stick blender (I use a food processor)
Pulse until smooth.
Transfer batter to a greased 9 x 5-inch loaf pan. (Use Ghee, butter or coconut oil)
Bake at 350 degrees for 45 minutes.
Cool in pan for two hours.
NOTES:
* Making your own nut butter is super simple and you don’t need added oils and sugar like so many store brands. Simply blend in a food processor till creamy. I use about 1 ¼ cup nuts to make 1 cup butter.
Good for the earth, and for you.
**Seaweed adds a nice twist on taste (no, it doesn’t taste fishy, it simply upgrades the flavor). We both recommend the brand Maine Coast. Dulse flakes works well too.
Not only is seaweed an environmentally friendly crop, it boasts a literal mineral bath of goodness including rich in iodine, iron, and calcium, as well as a host of vitamins, including A, B, and C, omega-3 fatty acids, protein and soluable fiber.
Not only is seaweed an environmentally friendly crop, it boasts a literal mineral bath of goodness including rich in iodine, iron, and calcium, as well as a host of vitamins, including A, B, and C, omega-3 fatty acids, protein and soluable fiber.
