Pain aux noix de cajou sans céréales

Ingrédients

• 3 cups of roasted cashews (you can also use raw cashews, and the inside of the loaf will be whiter)
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3 eggs, separated into yolks and egg whites
• 1/2 tablespoon of apple cider vinegar
• 1 cup of milk
• 1/2 cup of water

Préparation

1. 1

   Pre-heat oven to 300 deg Fahrenheit (150 deg Cel)

2. 2

   Line a loaf pan with baking paper

3. 3

   Grind the cashews in a food processor or a blender until you get a sand-like texture. Be careful not to overblend until you get cashew butter. Sift the cashew meal and re-blend the pieces that are too large to be sifted (repeat until all the cashews have been ground into siftable bits. This may take a while, but be patient).

4. 4

   In a large bowl, mix the salt, baking power and cashew meal together.

5. 5

   Add in the egg yolks, apple cider vinegar, milk and water, and stir well.

6. 6

   Beat the egg white and a pinch of salt with an electric beater until stiff peaks form.

7. 7

   Carefully fold in the beaten egg whites into the batter, don’t over mix if not the air bubbles will burst.

8. 8

   Pour the batter into the loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean.

9. 9

   Let cool for 10-15 minutes before slicing and serving.