Grain-free Coconut Cashew Bread

Ingredients

• For greasingVegetable oil
• 390 g (3 cups)Whole raw cashews
• 56 g (7 tablespoons)Coconut flour or desiccated coconut
• 8 largeEggs
• 120 ml (½ cup)Milk, dairy or nut milk
• 20 ml (4 teaspoons)Apple cider vinegar
• 16 g (4 teaspoons)Baking powder
• 5 g (1 teaspoon)Salt

Instructions

1. 1

   Prepare the oven

   Put a heatproof dish containing 5 cm (2 inches) of water on the oven’s bottom rack. Preheat the oven to 160°C (325°F).

2. 2

   Line the tin

   Grease a large loaf tin and line it with baking paper, leaving flaps over the sides. Press the paper into the bottom of the tin.

3. 3

   Blend the batter

   Put the cashews, coconut flour, eggs, milk, apple cider vinegar, baking powder and salt in a blender. Process for about 30 seconds until very smooth. If the mixture seems too thick, add water one tablespoon at a time until it blends smoothly.

4. 4

   Bake the loaf

   Pour the batter into the prepared tin. Bake for about 60–65 minutes, until a toothpick inserted into the centre comes out clean.

5. 5

   Cool the bread

   Leave the bread in the tin for at least 30 minutes. Lift it out carefully using the baking-paper flaps, then let it cool completely before serving or storing.

What is grain-free coconut cashew bread?

This is a quick bread made without wheat flour or grains, with cashews providing much of its body and flavour. It is a home-baked variation rather than a traditional loaf, and its soft, moist crumb is designed to work both fresh and toasted.

Cashews bring a rich, mellow nuttiness, while coconut flour adds a subtle coconut note and helps absorb moisture. Eggs bind the mixture and give it structure as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3020 calories, 127g protein, 170g carbs, 216g fat.

Most of the carbohydrates come from the cashews and coconut, while cashews and eggs provide much of the protein. Cashews, eggs and any dairy milk contribute fat; balance a slice with fruit or vegetables for a more varied plate.

Choosing the coconut

Coconut flour: this finely milled option absorbs liquid readily and gives the loaf a soft, close crumb. Measure it carefully, as too much can make the batter unusually thick.

Desiccated coconut: this is offered as an alternative in the recipe and gives the loaf a more textured finish. Blend thoroughly so the mixture is as smooth as possible.

Getting a smooth batter

Blending: process the ingredients for about 30 seconds, stopping once the mixture looks very smooth. If it is too thick to blend freely, add water a tablespoon at a time rather than pouring in a large amount at once.

Cashews: whole raw cashews are blended directly into the batter, so a capable blender helps achieve an even texture. Scrape down the sides if needed while blending.

Why the oven has a dish of water

Steam: the method places a heatproof dish with 5 cm of water on the oven’s bottom rack before baking. Keep the dish there while the loaf cooks, taking care around the hot water and oven.

Paper: leave the baking-paper flaps extending over the tin’s sides. They make it easier to lift the loaf out after its initial cooling period.

Checking when it is done

Timing: begin checking at around 60 minutes, while allowing up to 65 minutes as stated in the method. Ovens and loaf tins can vary, so use the doneness cue rather than relying on the clock alone.

Centre: insert a toothpick into the middle of the loaf. It is ready when the toothpick comes out clean.

Cooling and serving

Cooling: keep the loaf in its tin for at least 30 minutes before lifting it out. Let it cool completely before slicing or storing so the crumb has time to settle.

Serving: enjoy slices as they are, or toast them for a warmer, lightly crisp finish. Toasting is especially handy for slices that have been stored.

Recipe notes & tips

• Use a large loaf tin so the batter has room to bake evenly.
• Line the tin with paper flaps long enough to lift the loaf out easily.
• Add any water needed for blending one tablespoon at a time.
• Check the centre with a toothpick from the 60-minute mark.
• Wait until the loaf is completely cool before slicing for a neater crumb.
• Toast slices just before serving for a warm, crisp edge.

Variations

• Use desiccated coconut: swap it for the coconut flour as allowed in the recipe for a more textured loaf.
• Choose nut milk: use a nut milk in place of dairy milk for the milk component.
• Toast to serve: toast slices after cooling for a crisp surface and warm centre.
• Blend in batches: divide the ingredients between batches if your blender cannot comfortably hold the full mixture.

Common mistakes to avoid

• Adding water too quickly: the batter may become overly loose; add it one tablespoon at a time.
• Under-blending: uneven cashew pieces affect the smooth texture; keep blending until the mixture looks very smooth.
• Skipping the paper flaps: removing the loaf can be awkward; leave paper overhanging both sides of the tin.
• Cutting it while warm: the crumb may not hold together neatly; cool it completely before slicing.
• Relying only on the timer: the centre may need the full baking window; check with a toothpick.

How to store

Once completely cool, store the loaf in an airtight container in the fridge for up to 4 days. Toast slices to reheat, or warm them briefly in an oven until heated through.

Frequently asked questions