30min | 1 person
Grain-Free Cashew 'Sourdough' Bread
14 Aug '25
Recipe Author
Ingredients
300 grams (about 2 cups) raw cashew pieces
Filtered or spring water (enough to blend cashews smoothly)
Probiotic capsules (enough to equal about 30-40 billion strains, check packaging)
2 large eggs, separated
1 TBSP filtered water
1/2 tsp baking soda
1/4 tsp Himalayan salt
1 egg yolk
1 tsp water for egg wash
Method
1. Make sure you have a baking pan about 20cm x 10cm. Process the cashews with filtered water until smooth, stirring regularly.
2. Put the mixture in a non-reactive bowl, add probiotic powder and mix until thick and homogenous.
3. Cover the bowl with a plate and place it in the oven at 50°C for 12–20 hours. Maintain temperature carefully to keep bacteria alive.
4. When the culture is ready, preheat the oven to 160°C. Grease or line your baking pan.
5. Separate egg yolks from whites, mix yolks with 1 TBSP water, and combine with cashew mixture. Stir in salt and baking soda.
6. Whip egg whites until stiff peaks form, then gently fold into the batter until no whites are visible.
7. Pour batter into the pan, smooth the top, and brush with egg yolk-water mixture for a crusty finish.
8. Bake at 170°C for 50–60 minutes. Optionally increase to 190°C for 10 more minutes for a golden crust.
9. Allow bread to cool for 15 minutes before slicing. It tastes even better the next day.
