We make this bread often and I store it in an air tight container in the refrigerator for up to 4-5 days. We prefer to use puréed walnuts but I’ve also used cashews. Whichever you choose, this is a great gluten free bread alternative.
Ingredients:
1/2 cup walnuts or cashews (soaked for at least 1/2 hour & up to 8 hrs)
1 1/2 cups almond flour
2 tablespoons coconut flour
3/4 teaspoon unflavoured organic gelatin
1/2 teaspoon kosher salt
1 1/2 teaspoons gluten free baking soda
4 large eggs (I use 2 flag gel eggs & 2 eggs)
4 tablespoons unsalted butter or coconut oil melted
1 tablespoon honey
2 teaspoons white vinegar
Directions:
Place walnuts and 1/4 cup water in a small bowl and soak for 30 minutes (or up to 8 hrs). Preheat oven to 350ºF, butter a loaf pan & place parchment to fit the bottom of the pan. Pour walnuts and water mixture into a food processor. Blend until smooth, scrape down the sides and add: almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and vinegar to the walnut mixture. Process until smooth and pour batter into buttered loaf pan. Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. Place on a cooling rack for 15 minutes, then run a knife around the outer edges of the bread and remove from loaf pan. Enjoy!
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