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For an amazing appetizer top the Cashew Bread with Pesto, Avocado, Sauteed Mushrooms and Parmesan Cheese. Adding crumbled bacon is always a great idea also !
4 eggs, separated
1 ½ cup whole raw cashews, soaked overnight
¼ cup unsweetened almond milk
2 tsp apple cider vinegar
¼ cup coconut flour
1 tsp baking powder
¼ tsp cream of tartar
½ tsp salt
Preheat oven to 350°F.
Line an 8×4 inch loaf pan with parchment paper. Set aside.
Drain and rinse the cashews.
Separate the egg whites from the yolks.
Place the cashew nuts, egg yolks, almond milk in a food processor and process until smooth.
Add the apple cider vinegar, coconut flour and baking powder and process until smooth. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar.
Whisk the egg whites until stiff peaks form.
Add ¼ egg whites into the cashew mixture and mix to combine.
Carefully fold in the remaining egg whites, working in batches. Do not over mix.
Pour the mixture into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick, inserted in the middle comes out clean.