Walnut And Sultana Loaf – a delicious recipe with eggs, hours, Honey, vanilla essence, cacao butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a small loaf tin with waxed baking paper
2
Preheat oven to 150 u00b0C/300u00b0F
3
Place the egg yolk into a high-speed food processor and place the egg whites into a separate bowl.
4
Drain the cashews and place them into the food processor with the honey, vanilla essence, cacao butter, salt and coconut cream.
5
Process until completely smooth.
6
Pour the batter into a bowl and mix through the coconut flour mixed with the baking soda.
7
Mix in the walnuts and sultanas.
8
With an electric blender whip the egg whites until stiff and then mix through the batter until well combined.
9
Pour evenly into the lined tin and place into the oven for 45-50 minutes, until the top is browned and the loaf feels firm to the touch.
540
kcal
Calories
38
g
Fat
36
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 Large eggs - separated, 1 cup Raw cashews - soaked 2 hours, 1/2 cup Honey, 1 teaspoon vanilla essence, and more.
Yes, Walnut And Sultana Loaf falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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