This bread is so stable that I am able to use it for sandwiches, but we love to put RAW Honey (the white stuff) and Organic Red Raspberries sliced and mushed on top. Sooo good!
1/3 cup RAW Unprocessed Organic Honey and 2/3 cup Winter Squash or Pumpkin
18 oz RAW Organic Cashew Butter (approx 2 cups)
1/2 cup Pure, unrefined, cold-pressed Coconut Oil
1 1/2 tsp. baking soda
3/4 tsp. cinnamon
10 eggs
In a food processor, mix the cashew butter and honey/squash or pumpkin mixture. Add oil, baking soda, and cinnamon. Mix in the eggs. Bake @ 375 or 350 Convection bake for 1 hour 15 minutes. Place parchment paper in loaf pans before placing batter in pan. Makes 2 loafs or one large one (above). Enjoy!!
1/3 cup RAW Unprocessed Organic Honey and 2/3 cup Winter Squash or Pumpkin
18 oz RAW Organic Cashew Butter (approx 2 cups)
1/2 cup Pure, unrefined, cold-pressed Coconut Oil
1 1/2 tsp. baking soda
3/4 tsp. cinnamon
10 eggs
In a food processor, mix the cashew butter and honey/squash or pumpkin mixture. Add oil, baking soda, and cinnamon. Mix in the eggs. Bake @ 375 or 350 Convection bake for 1 hour 15 minutes. Place parchment paper in loaf pans before placing batter in pan. Makes 2 loafs or one large one (above). Enjoy!!
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