Nut Butter Bread

This bread is almost the same as the Coconut Butter Bread, except of course it is not nut free.  It can be made with any nut butter.  Cashew makes a bread very much like a dense white bread, almond butter has a bit nuttier flavor and is darker in color.

Both the Coconut Butter and the Nut Butter breads are pretty expensive to make.  I would again stress that it helps to learn to eat differently and not be too dependent upon bread as the main part of the meal.  But, these bread will also fill you up much faster than breads from grain do so you don’t eat as much either.

You can save a bit of money, and make it healthier by making your own nut butters. Soaking nuts helps to remove phytates, which make minerals unavailable to the body and make nuts hard to digest.  First soak the nuts in water (add about a tablespoon of salt to 4 cups of nuts and cover with water) overnight.  Drain and dry in a food dehydrator for about 24  hours – this makes Crispy Nuts and they are delicious. However, for making nut butter, you can use them wet or dry.  Just drain the nuts very well and place in a food processor.  Process for 15-20 minutes, or until it has a smooth consistency.  You will have to push it down often, but eventually it will make its own oil and begin to look like a nut butter.  You can also add a tablespoon or two of coconut oil, but it is not necessary.

I bake this bread in a small Pyrex casserole pan that measures 3.75 x 6 inches.  I think a mini loaf pan would work, but you would have to pile it high – or make a muffin (roll) or 2 if there is too much batter.  If you use a bigger pan, your bread is too short for a toaster. If you double the recipe, it will nicely fit a 4.5 x8 inch pan.  You would have to add 5-10 minutes of baking time.

Nut Butter Bread

Makes 1 small loaf

1 cup Nut Butter (Almond or Cashew), preferably made with soaked nuts
4 eggs, separated
¼ cup coconut milk
1 1/2 tablespoons cider vinegar
1 teaspoon baking soda
1/2 teaspoon salt (1/4 if nuts are salty)
1 T coconut flour

Preheat oven to 350. Grease a small loaf pan very well, or line it with parchment paper.

Beat egg whites until stiff. Mix dry ingredients in a small cup or bowl and set aside. Combine the egg yolks, coconut butter, milk and vinegar in a mixer or food processor.  Mixture will be thick.  When the egg whites are ready, pour the dry ingredients into the egg yolk mixture along with  about ¼ of the egg whites.Mix just until blended.  Fold in remaining egg whites (you can use the pulse button in short bursts) and don’t over mix. Pour batter immediately into prepared loaf pan.

Bake for 40-45 minutes, until golden, and until a toothpick inserted in the center comes out clean.  Note: Don’t open the oven for at least 30 minutes or the bread may fall. Place gently on wire rack to cool completely before slicing.


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