Coconut oil and coconut flour, for coating
4 eggs, separated
½ cup cashew butter
¼ cup almond butter
2 tbsp unsweetened apple sauce
½ tbsp. apple cider vinegar
2 tbsp coconut flour
6 tbsp. almond flour (during the year, replace 2 tbsp. almond flour with Bob’s golden ground flax meal for an even more bread-like outcome)
1 tsp. baking soda
Crushed nuts, optional – I like pecans best (see note)
Preheat oven to 325°F. Arrange two racks in your oven. Bread will be baked on the top rack. Place a small pan filled halfway with hot water on the lower rack. This creates steam that will help the bread rise.
Smear an 8”x 4.5”x3 or a 10”x4.5”x3” loaf pan with coconut oil. Sprinkle coconut flour on top of oil and shake pan to coat. Set aside.
In a food processor fitted with an S blade, beat egg whites on medium speed until stiff. Turn the machine off. Add egg yolks along with cashew and almond butter, then add applesauce and apple cider vinegar. Mix just until combined; do not over-mix.
In a separate bowl, mix coconut flour, almond flour and baking soda. Do not skip this step! Once combined, add flour mixture to the wet mixture. Mix briefly, scraping down any excess that forms on the sides.
Pour batter into prepared pan. Sprinkle with crushed nuts, if using. Place pan on the top rack of the preheated oven, above the pan of water. Bake for 35-40 minutes. Do not open the oven door while bread is baking or it will compromise fluffiness.
After cooling on a cooling rack, slice loaf into 16-20 slices and store in a Ziploc bag. Bread can be frozen or kept in the refrigerator for up to 3 days.
Note: Most pre-crushed nuts are too large for this recipe; ground nuts are too small. To achieve the ideal size, place crushed nuts in a mini food processor or Nutribullet and pulse 2-3 times. Do not pulse any more than this or you will quickly find yourself with ground nuts.