I've lost over 90 lbs by doing the (Original) Belly Fat Cure and eating Healthy.
Now I continue to write this blog for you to offer Support, Weight loss tips, and Healthy Recipes.

I'm Not Dieting - I've Changed My Lifestyle

Tuesday, September 17, 2013

Cashew Butter Bread


1 cup raw cashew butter, at room temperature ( I used raw cashews in the food processor)
4 large eggs
2 1/2 teaspoons apple cider vinegar
1/4 cup water (or almond milk)
1/4 cup coconut flour sifted
1 teaspoon baking soda
1/2 teaspoon sea salt


Preheat oven to 300 degrees

Prepare a rectangle loaf pan (8.5 x 4.5) with a coating of coconut oil and some coconut flour sprinkled over it.

In a large bowl, beat the cashew butter and egg yolks, vinegar and water. Mix until well blended. In a separate bowl,

Beat the egg whites until stiff peaks form (you should be able to invert the bowl and nothing will drip out).
This part was NO fun since I have no mixer only that thingy that goes up and down. Hubby thought it was so funny, he took my picture - but OH Yeah - I made him help and take over.

Add the dry ingredients to the cashew butter mixture, and beat until well combined.

Pour the beaten egg whites into the cashew butter mixture, and beat again until it is just combined. Now, you will have a wet batter rather than a dough.

Pour the batter into the loaf pan and immediately place into the oven.
(Note from original recipe: Make sure the oven is completely preheated before placing the batter to bake. You don’t want the egg whites to fall and the baking soda will activate as soon as it is mixed with the eggs and vinegar.)

Bake for 30-50 minutes, or until golden brown and a toothpick comes out clean.

Remove from oven. Allow to cool before removing from the loaf pan, then cut and serve. Store in the Fridge of course.

This recipe doesn't have that many ingredients and was a little bit of a process - but worth it for sure. It came out very soft and moist with a good flavor.
Holy CRAP! This tastes so good with my Homemade Almond butter (with some cinnamon Sweetleaf drops inside) on top
recipe here: http://purplerosy.blogspot.com/2012/08/homemade-chocolate-hazelnut-butter.html
Here I made the bread with Almonds instead of cashews. It is just as tasty too, except with less carbs and sugar.
by: http://thesaffrongirl.com/

Cut into 12 slices
each slice will have- c-8, s-1, f-1.6



  1. This looks delish! Can't wait to try it. Thank you! -- And the photo of you in the kitchen looks extra cute. :)

  2. You look so CUTE!!! The bread looks good, the frosting, not so much! Your hubby reacted like I did when a friend made brownies out of beets...yuck!

    1. Come on Kay!! Beets! I think you mean black-BEANS right?
      Beets - YUCK

  3. Do you soak your nuts in water before you puree them.

  4. Is there an alternative to coconut flour? I am not supposed to eat coconut. Thanks

    1. Here is a link that might help.


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1 cup1 tsp1/3 to 1/2 tsp1 Tbsp
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Some tips if you are having trouble

  • First make sure that you are staying under the 15/6. 15 sugars and 6 servings of carbs for the whole day. Thats no more than 5 sugars and 2 servings of carbs per meal.
  • Track all of your sugar/carbs. Add everything from your meal together and count them that way.
  • Try to stop eating whole grain carbs after 3pm.
  • Make sure you drink lots of water.
  • Count everything that you put into your mouth. Even sauces - everything , check labels.
  • Make sure that you don't eat any artificial sugars. Check labels, if it says sugar free - look in the ingredients, look for....sucralose, aspartame, saccharine in the ingredients. Those are BAD!
  • Going #2 is a big problem when a lot of people start the BFC. I have solved that problem with Clear Benefiber in my morning coffee and a scoop of Super Seed w/water in the afternoon. (you can buy the super seed on Amazon.com it is the cheapest).
  • Choose your carbs wisely. Try to pick the carbs that will give you the lowest count of carbs, sugar and calories and the most fiber.

I hope this helps.