Servings: 16
Calories: 143kcal
Ingredients
- 3/4 cup cashew butter smooth
- 6 eggs
- 1/4 cup coconut oil melted
- 1/2 tsp apple cider vinegar
- 1/4 cup ground golden flax
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees
- Line an 8 x 4" (will work in 9x5”) loaf pan with parchment, grease well with coconut oil
- In a large bowl, blend the cashew butter, eggs, coconut oil and apple cider vinegar with hand mixer
- In a separate bowl, combine the ground flax, coconut flour, baking soda and salt
- Mix the dry ingredients into the wet with a hand mixer, pour into the greased and lined loaf pan and bake for 35-40 minutes. (This recipe bakes great in a toaster oven as well as a conventional oven. If baked in a toaster oven preheat oven and bake at 350°F for 35-40 minutes)
- Remove from oven and immediately remove from pan by pulling up on the parchment
- Set on wire rack to cool completely
- Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 170mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Calcium: 21mg | Iron: 1mg
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