Cashew Bread in the Vitamix

This recipe is adapted from Kendall Conrad's  Cashew Bread Recipe in her book "Eat Well Feel Well" which contains meals to help manage Crohn's disease, ultceritive colitis, IBS, celiac disease, diverticulitis, and other digestive conditions.

6 large eggs (separated if not using a Vitamix)
1 tsp salt
6 cups unsalted raw cashews
1 TBS apple cider vinegar
2 cups Homemade Yogurt (must be fermented for at least 24 hours)
1 cup chopped apple (use apple juice if not using a Vitamix)
1 1/2 tsp baking soda
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Directions:
  1. Line three 8 1/2 x 4 1/2 loaf pans with parchment paper and place on a baking sheet.  Set aside.
  2. Add all ingredients into Vitamix.  Start on low up, rev up to 10 and then hit the "HIGH" switch.  You will have the smoothest batter ever!  (See note below.)
  3. Pour into prepared loaf pans and bake at least 1 hour until a toothpick inserted in the center comes out clean.
  4. Cool 15 minutes before removing from pan to cool on a rack.
Well wrapped, the loaves will keep for 2 days at room temperature, 5 days in the refrigerator, and up to 2 months in the freezer.


Vitamix Note:  My first bread was prepare using the directions below, but using the Vitamix made it so quick and easy and the results were the same (if not better). Otherwise, here are the other instructions for step 2 if you don't have a Vitamix. 

2.1  Using an electric mixer on medium speed, beat the egg whites with the salt until stiff peaks form.
2.2  Meanwhile, grind the cashews in a food processor until as smooth as possible.  With the motor running, add the vinegar, yogurt, apple juice (instead of whole apple), egg yolks, and baking soda.  Blend well and then transfer to a large bowl.  Gently fold half of the egg whites into the cashew mixture to lighten the batter, then fold in the rest until combined.

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