Pain sans céréales à la noix de coco et aux noix de cajou

Ingrédients

• Vegetable oil for greasing the loaf pan
• 3 cups of whole, raw cashews
• 7 tablespoons of coconut flour (or desiccated coconut)
• 8 large eggs
• 1/2 cup milk (dairy or nut milk, your choice)
• 4 teaspoons apple cider vinegar
• 4 teaspoons baking powder
• 1 teaspoon salt

Préparation

1. 1

   Place a heatproof dish with 2 inches on water on the bottom rack of your oven and preheat oven to 325 deg Fahrenheit (160 deg Cel)

2. 2

   Grease a large loaf pan and line it with baking paper, pressing the paper to the bottom with flaps that hang over the side of the loaf pan.

3. 3

   Place the cashews, coconut flour, eggs, milk, apple cider vinegar, baking powder and salt into the blender and process it for about 30 seconds until you get a very smooth mixture. (If mixture looks too thick, add in one tablespoon of water at a time until the mixture runs smooth.)

4. 4

   Transfer the batter into the prepared loaf pan and bake for around 60 to 65 minutes, or until a toothpick inserted in the middle comes out clean.

5. 5

   Allow the bread to cool in the pan for at least 30 minutes, then gently remove the bread from the pan by lifting it with the flaps of baking paper. Allow the bread to completely cool before storing or serving.