The Best Paleo/GAPS Bread

At the beginning of an unprocessed diet, the hardest thing to give up is bread. My favorite bread substitute recipe comes from Deliciously Organic/The Unprocessed Kitchen and used nut butter and gelatin to give it texture. This recipe makes a large loaf. For a small pan (4x7 which is not a common size pan) cut recipe in half or just click the link to the original recipe at deliciously organic. The small batch makes 2 mini loaves, which are perfect for breakfast with apple butter, and bakes for 25-30minutes

• 1 cup cashews 
• 3 cups almond flour
• 4 tablespoons coconut flour
• <1 1/2 teaspoon unflavored gelatin
• 1teaspoon Sea Salt (I use Himalayan Pink)
• 3 teaspoons baking soda

• 8 Eggs
• 
 8tablespoons melted coconut oil
• 2 tablespoon honey
• 4 teaspoons apple cider vinegar

Instructions

-Place cashews and 1/2 cup water in a blender/food processor and let soak for 30 minutes.

-Preheat oven to 325ºF. *This is a lower temp than linked recipe to accommodate for longer cook time.

- Blend cashews until smooth, scraping down the sides a few times to ensure all cashews are pureed. Transfer to mixing bowl

-Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Mix until smooth 

-Pour batter into oiled loaf pan and loosely shield the top with aluminum foil

- Bake for ~60-70 minutes, until golden brown and a toothpick inserted in the center comes out clean.

*Because this is a doubled recipe, edges tend to cook before center. If the outside is "crusty", remove a small piece of "crust' before testing for accurate done-ness

 Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve smeared with unsweetened apple butter for a delicious treat.