Flour-free Blender Bread
We can't get enough of this bread... can we even call it bread? With no flour but all the delicious fluff, this bread offers the warm crusty satisfaction of a hearty sandwich loaf with none of the associated bloat, puffiness, inflammation, and blood sugar spikes. We love it toasted with a great glob of grass-fed butter and a sprinkling of sea salt.
6 large eggs
1/4 c olive or sesame oil
½ cup tahini (on the runnier side is best)
1 tablespoon coconut sugar or maple syrup
1 c raw cashews
½ c raw pumpkin seeds
2 tsp red wine vinegar
1 tsp sea salt
1 tsp baking soda
1/4 tsp baking powder
Sesame and/or flax seeds to garnish
Preheat oven to 350. Line a standard loaf pan with parchment paper, leaving enough hanging over the edge to pull out the bread when it’s ready.
Add all ingredients in listed order and blend well in blender or food processor - you want a completely smooth, creamy batter. You will likely need to scrape down the sides. Use a spatula to empty mixture into your lined loaf pan. It will be sticky! Wet your spatula and smooth out the top, or pick up the pan and drop it a few times on a hard table to even out the batter.
Top with sesame and flax seeds and put on middle rack in oven for 40-45 minutes. It is done when the top is golden brown and a knife inserted in the center comes out clean. Let cool for 10 minutes and then use overhanging parchment paper to transfer to marble slab or wire rack (you can also transfer to cutting board, it just won’t dry as quickly or evenly). When completely cool, you may slice and serve. I like to slice a piece as I need it and keep the whole loaf stored in the fridge in an airtight bag. Just make sure it is completely cooled before storing. It will last on counter for 3 days or in fridge for over a week, but you will eat it all before that time comes!
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Eileen Brantley & Amy Wright
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