Well it seems a lot of people are again making this Cashew Loaf recipe. It was published in my first book Cook Your Way to Health, and I used it a lot in my work with gluten-free clients. Now it seems it is KETO!! The new diet craze! I will be discussing the pros and cons of the Keto diet at my workshop on March 9th on Heart Health, but meanwhile, here is the recipe. It is great cold, toasted, or with your choice of spreads.
Cashew Cheese Loaf
This wonderfully easy to make loaf is loaded with protein and good fats, and makes a satisfying breakfast or snack.
2 1/2 cups ground raw cashew pieces (may use almonds) (I grind these in my Nutri Bullet just prior to mixing)
1/4 cup soft butter, ghee or coconut oil
1 cup grated cheese of choice (goat Feta is tangy; as is old Cheddar, Goat cheddar is great)
1 tsp. baking soda
3 eggs, slightly beaten
- Heat oven to 350 F.
- Mix butter or coconut oil with nut flour and cheese.
- Add eggs and baking soda.
- Pour into parchment lined 4″ x 8″ loaf pan.
- Bake about 1 hour, or until top is nicely browned.
- Remove with parchment from pan and cool on wire rack.
I like this loaf toasted with the Jack Cheese as a spread. Or try Lemon Curd. Both of these recipes are in Cook Your Way to Health as well, now available as a download on my website for $7.99 if you don’t already have it.
Note: Remember to purchase raw nuts from a fridge at your health food store, and store them in the freezer or fridge until use to preserve the quality of the unsaturated fat.