One of the most common things people say to me about my paleo lifestyle is that they could never give up bread. I have actually been shocked how easy it has been to say no to the bread basket at restaurants and pass on sandwiches I used to order all the time. That being said, I do miss my favorite fruity/nutty breads, and I knew I could create a delicious paleo version to have once in a while. Raw cashews are my favorite because my grandma always had them in her house in Brooklyn when we went to visit. To this day, every single time I eat a raw cashew I can picture being in her house and seeing her smile knowing that we were eating one of her special treats (she loved to feed us).
This is a simple, dense bread with just a hint of sweetness. You can omit the maple syrup, substitute it for honey, or use another sweetener of choice. I stored the bread in foil overnight after it cooled. It was much easier to slice on day two, so don't get frustrated!
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 Tbsp. cinnamon
- 1 tsp vanilla
- 1 Tbsp. all natural organic maple syrup (can also use raw honey)
- 3 eggs
- 1/2 cup cashews, chopped/crushed
- 1/2 cup raisins
- Preheat oven to 350 degrees
- Mix all ingredients other than nuts and raisins
- Fold in nuts and raisins
- Put batter into a parchment paper lined loaf pan (you can also use a silicon loaf pan)
- Bake for 30-35 minutes until a toothpick or fork comes out clean
- Let sit for at least 10 minutes, then lift the paper out of the pan and remove your loaf
- This bread is delicious plain but would be great to experiment with for sandwiches, toast with almond butter and/or fig jam, french toast, etc. Enjoy!