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Paleo Sandwich Bread


  • 4 large eggs separated
  • 1 cup smooth raw cashew butter at room temperature
  • 1 T honey
  • 2 1/2 teaspoons apple cider vinegar
  • 1/4 cup almond milk
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt


  1. Preheat your oven to 300 degrees.
  2. Place a small oven safe dish of water on the bottom rack.
  3. Line the bottom of an 8×4 loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
  4. Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.
  5. Beat the egg whites in a separate bowl until peaks form.
  6. Combine the dry ingredients in another small bowl.
  7. Pour the dry ingredients into the wet ingredients, and beat until combined.
  8. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
  11. Remove from the oven, then let cool for 15-20 minutes.
  12. Remove from pan and cool right-side up on a cooling rack for an hour before serving.
  13. Wrap the loaf up tightly and store in the fridge for 1 week.