Guest guest Posted November 21, 2008 Report Share Posted November 21, 2008 This makes a good Thanksgiving holiday brunch toast. I tweaked it a bit. I doubled the recipe, did a combo cashew and almond, added cinnamon, ground nutmeg, fresh ginger, orange peel, vanilla, sea salt, a bit of white vinegar to help the baking soda rise, and a small amount of honey to taste. I liked it and thought it had a good, solid texture, but the texture didn't manage to sustain itself after freezing and defrosting for toast - it got too mushy. As Baden mentioned below, it slices well. Mara > > I made a very yummy cashew-butter loaf recently, adapted from the one submitted by to pecanbread.com It was more like a plain cake than bread, but really nice and sliced well. Alas, my son reacted to the eggs and we haven't been able to have it since! > > Below, in case it is helpful to you. > > Baden > > * > > > Into a glass loaf pan, put: > > 1 cup cashew butter > 1/2 tsp baking soda > 3 eggs > 1/2 cup cooked and pureed orange > (acorn, butternut, pumpkin, etc) squash > [Grated ginger would be a great addition.] > > Puree. > > Bake at 350 degrees for 25-30 minutes. > (Leave it a bit moist.) > > RESULTS: Rose very high. Moist, very > fluffy loaf. Mild, plain. Slices well. Enjoyed with ghee. > Quote Link to comment Share on other sites More sharing options...
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