Butter/coconut oil for greasing loaf tin 4 large eggs separated 1 cup smooth cashew butter 1 tablespoon honey 2 1/2 teaspoons apple cider vinegar 1/4 cup almond milk 1/4 cup coconut flour 1 teaspoon baking powder 1/2 teaspoon salt
Method : Preheat oven to 160C Line loaf tin with parchment paper and grease sides with butter or coconut oil. Place egg whites in bowl and beat until soft white peaks form. Beat eggs yolks and cashew butter in a separate bowl then mix in honey, vinegar and almond milk. Sift in coconut flour and baking powder to the cashew mixture and beat until combined. Add 2 tablespoons of the egg white mixture to the cashew butter mix and mix until smooth, add the remaining egg whites and combine well, don't over mix. Pour batter into the prepared loaf tin and put in oven straight away. Bake for 50 mins until the bread is golden on top. Remove and let cool for 15 mins and flip upside down to release your bread.
This bread is great toasted with eggs or with almond butter and sliced banana, enjoy!