-
1
Preheat your oven to 300 degrees.
-
2
For a white colored loaf as in the photo, place a small dish of water on the bottom rack.
-
3
Line the bottom of an 8.5x4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
-
4
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
-
5
Ive done this with both electric hand beaters and a stand mixer and both seem to work equally as well.
-
6
I would not try to make this by hand due to the stickiness of the butter.
-
7
Beat the egg whites in a separate bowl until peaks form.
-
8
I used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
-
9
Combine the dry ingredients in another small bowl.
-
10
Sorry for all of the dishes!
-
11
Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture.
-
12
You dont want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
-
13
Pour the dry ingredients into the wet ingredients, and beat until combined.
-
14
This will result in more of a wet batter than a dough.
-
15
Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you dont end up with clumps.
-
16
Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
-
17
You dont have to be gentle with this, but dont over mix.
-
18
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
-
19
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
-
20
Dont be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
-
21
Remove from the oven, then let cool for 15-20 minutes.
-
22
Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack.
-
23
Cool right-side up for an hour before serving.
-
24
Wrap the loaf up tightly and store in the fridge for 1 week.
-
25
I actually think the loaf gets better as the days go on.
