Cashew Butter Bread
1 cup honey or 1/3 cup honey and 2/3 cup squash
18 oz. RAW cashew butter (approx. 2 cups)
1/2 cup oil (Dr. Carissa uses melted coconut oil)
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
In a food processor, mix the cashew butter and honey. Add oil, baking soda, and cinnamon. Mix in the eggs. Bake @ 275 degrees for 1½ hours.
Place parchment paper in loaf pans before placing batter in pan. Makes 2 loaves.
Note: I have also successfully replaced up to 2/3 of the honey with pureed winter squash/pumpkin. The bread is so stable that I’m able to use it for pb&j, grilled cheese sandwiches, etc. It doesn’t break easily or crumble. It’s also moist.
This recipe was adapted from the Cashew Butter Cake by Rachel Weiss posted a few years ago.
VARIATION: Leave out the honey, add salt, and make 2 loaves of bread.