Grain Free Sandwich Bread

This recipe comes from the cookbook: Cooking for the Specific Carbohydrate Diet (SCD).  This bread recipe is very versatile, and though I use cashew butter, any nut butter can be used.  The color might be darker, say if you use almond butter, but the texture will be the same.  If you like French toast, create a loaf especially for French toast by adding an additional 1/2 tablespoon honey and 1 teaspoon ground cinnamon to the batter.  Slice the bread, dip each slice in a beaten egg, and fry on both sides in a buttered frying pan.

The recipe in the book calls for a 3 1/2 x 7 1/2 inch loaf pan.  My pan is a bit larger than that, so instead of doubling the recipe I use 1 1/2 of the recipe and increase the baking time to about 50 minutes instead of the 40.  I keep this in the refrigerator, and it lasts for weeks...well, it would if we didn't eat it so quickly.

This bread really is a good substitute if you want a grain free alternative...and so easy to make!

3/4 cup smooth nut butter (I use almond or cashew)
4 eggs
1 tablespoon honey
1/4 cup nut flour (I use almond flour)
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat your oven to 350°F.
2. Using a mixer or food processor, blend together the  nut butter, eggs, and honey until creamy.
3. Add the remaining dry ingredients to the batter and blend until creamy.
4. Pour the batter into a baking pan and bake for 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
5. Let cool and slice.  Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.