Cashew Nut Bread

Gluten-free / Grain-freeCashew Nut Bread Chia Jam

Servings: 12-14 slices / 8.5×4.5 loaf


  • 1 ½ cups ground cashew nuts (see below notes)
  • 4 large eggs, separated
  • ⅓ cup full fat coconut milk
  • ¼ cup coconut flour
  • 1 teaspoon of maple syrup or 4 drops stevia
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon sea salt


  1. Preheat the oven to 150°C, 300°F, gas mark 2.
  2. Line and grease a small bread loaf pan (approx. 24.5 x 10cm) with parchment paper.
  3. Blend the ground cashew nuts, sea salt, coconut milk, maple syrup (or stevia), cider vinegar and egg yolks in a blender until they are well combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Set aside.
  5. Add the bicarb to the cashew nut batter and blend for a few seconds.
  6. Quickly add in the egg whites and pulse a few times. Blend until just combined as you don’t want the egg whites to fall but make sure they are completely combined with the batter. 
  7. Pour the batter into the prepared loaf pan, then immediately put it into the oven.
  8. Bake until the top is golden brown, about 45-50 minutes, or until the center is pierced with a toothpick and the toothpick comes out clean. 
  9. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan to cool completely.  
  10. Store in the fridge for up to one week.

Notes: I blend cashew nuts in my high-powered blender until they become finely ground. If you don’t want to do this, you can use a cup of cashew nut butter instead but you will need to reduce your liquid to a ¼ cup.  

This is my favourite breakfast bread. It's more of a 'cakey' bread but it's versatile and goes well with poached eggs or a sweet filling such as Blueberry & Ginger Chia Jam. 


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