Cashew Brioche

           Cashew Brioche with Spiced Muscadine Preserves - Roost - Roost: A Simple Life:

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Cashew Brioche with Spiced Muscadine Preserves

(adapted from Eat Well, Feel Well via Comfy Belly)

• 3 cups raw cashews  ( I used ready cashew paste)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 eggs, seperated
• 1/2 TBS apple cider vinegar
• 1/2 cup yogurt (lactose free if you are on the SCD diet)
• 1/2 cup of apple juice (I used 2 oranges)

Preheat oven to 150C  using the convection setting. Place cashews in a high speed blender or food processor and grind until fine (but don't grind too much or you will have cashew butter!). Add baking soda, salt, egg yolks, vinegar, yogurt and  juice. Blend until smooth. 

In a seperate bowl beat the egg whites until soft peaks have formed. Slowly fold in egg whites into cashew batter. Do not over mix, the beaten egg whites make this bread so fluffy!

Pour batter into a buttered/sprayed non stick 9in loaf pan. If it isn't non stick lined with parchment paper. Place in oven for 1 hour and 15 minutes. Timing may depend on your oven and whether or not you are using the convection setting. Insert a knife or wooden skewer in the center of the loaf and if it comes out clean the loaf is done, if not put it back in the oven for another 5-10 minutes.

Once baked, allow bread to cool in the pan. Then invert pan and remove bread, slice and enjoy!

Store at room temperature, covered,  for a few days or in the fridge for 1 week. 

 After taking it out of the oven, I decided to slice it and toast for additional 10-15 min

which worked really well and tasted heavenly!!!