The easiest grain free bread you'll ever make! Say goodbye to multiple bowls or complicated steps, this loaf is so easy even your 5-year-old could make it!
It has a perfect soft spongy texture and holds together brilliantly for sandwiches, but is also amazing toasted for breakfast.
It contains protein from eggs and healthy fats from the nuts, topped with avocado and tomato, it really is a complete meal.
I've made it as both a sweetly spiced loaf and a savoury sandwich bread and both taste great!
Time: Make 10 mins
Bake: 45 mins
The sweet spiced option add:
The savoury option add:
1. Preheat oven to 180 degrees.
2. Line a 25cm x 9cm loaf pan with baking paper.
3. In a blender, combine cashew butter, eggs and whites until smooth.
4. Add the vinegar, almond flour, baking powder and salt. Mix until smooth.
5. Add optional flavourings then pour into loaf pan and sprinkle with cinnamon (as in images) or cumin seeds.
6. Bake for 45 minutes or until a skewer comes out clean.
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Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.
I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. Pulled out the brewers’ yeast and flax meal and added some ground chia and almond butter for healthy fats.
I whipped up these protein-packed bites using NuZest Chocolate Clean Lean protein powder, but you can use any kind of protein powder you like.
As you can see, my chocolate coating skills leave a lot to be desired, and I've since had recommended to insert a toothpick and roll the bite in the chocolate to get an even coverage all around. Try that and let me know how you go.
Is there anything better than cookies and cream? Maybe chocolate cookies and cream!
I was feeling creative and this slice just kind of came into being, but I'm not sorry because it really works! This raw decadent slice is smooth and creamy with a delightful crunch from the cacao nibs.