Paleo eaters, get ready to welcome crusty, warm bread back into your life. This almond flour loaf is pure heaven: Moist and chewy, it's the perfect base for avocado toast or breakfast sandwiches. Though this recipe uses ground cumin for some extra spice, chopped rosemary and olives would work equally well.
Yield: 1 9x5-inch loaf
Active Time: 10 minutes
Total Time: 1 hour
In medium bowl, whisk together almond flour, cumin, baking soda, and salt.
In bowl of stand mixer fitted with the whisk attachment, mix together cashew butter, eggs, and egg whites until smooth. Slowly pour in water, followed by almond flour mixture. Add apple cider vinegar and mix until smooth. Pour into lined loaf pan, sprinkle with cumin seeds, and bake 45 minutes, or until a toothpick inserted into the center comes out clean.