Prep Time: 20 mins

Cook Time: 50 mins

Creates: 1 loaf

Ingredients:

• Coconut oil for greasing pan
• 4 large free-range eggs, separated
• 1 cup smooth, raw, unsweetened cashew butter
• 1 Tbsp raw (preferably local) honey
• 2 ½ tsp organic apple cider vinegar
• ¼ cup almond milk
• ¼ cup coconut flour
• 1 tsp baking soda
• ½ tsp Himalayan sea salt

Directions:

1. Preheat oven to 300°
2. Place small, heatproof dish of water on the bottom rack while the oven heats.
3. Line bottom of an 8.5”X4.5” loaf pan with parchment paper, then grease the sides of the pan with a thin coating of coconut oil.
4. Place egg whites in the bowl of a mixer and beat until soft peaks form. You can also use a hand mixer.
5. Beat the egg yolks and cashew butter in a separate bowl until combined, then mix in honey, vinegar, and milk.
6. Fold in egg whites.
7. Sift the coconut flour, baking soda, and salt into the cashew butter mixture. Beat until combined.
8. Pour batter into the loaf pan, then immediately put in oven.
9. Bake for 45-50 mins, until top is golden brown and a toothpick inserted into the center comes out clean.
10. Remove from oven, let cool for 15-20 mins.
11. Use a knife to free the loaf from the pan, then flip pan upside down to release the loaf onto a cooling rack. Cool right side up and wait an hour before serving.