GAPS Cashew Bread

Turned out GREAT this time!

You will need:

3 cups of cashews

1 1/2 tsp Baking soda

1/2 tsp sea salt

6 eggs

2 Tbs raw honey

1 Tbs almond butter (fresh ground, can get at whole foods)

1 tsp apple cider vinegar

1/2 dropper of alcohol-free, liquid stevia

5 4oz cans of "earths best" Organic Baby Food, winter squash (or other organic brand)

splash of vanilla

Preheat your oven to 300F, Grease a square glass pan or two loaf pans and melt Ghee.

In food processor place:

*3 cups of Cashews

*1 1/2 Tsp Baking Soda

Mix well into a powder (can be a tad chunky)

Separate yolks from whites and place into bowls

To yolks add all remaining ingredients, mix well (leaving whites aside)

Add cashew powder and mix

Beat whites with electric mixer until they become white, stiff and foamy.

Then add about half of these whites into the other ingredients; add last half very delicately.

Place batter in pan, bake for 1hr50 min

I generally look after 1hr40 min to see and check every few min for the remaining 10.

Cool bread for about 10 minutes, then use a butter knife to loosen edges, flip pan onto cooling rack and remove, Let sit for at least 45 min.

I like to slice the bread and store in Tupperware container, in layers lined with paper towels; keeps well in fridge for a week.

Enjoy!