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Preheat your oven to 300 degrees.
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Place a small oven safe dish of water on the bottom rack.
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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.
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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.
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Beat the egg whites in a separate bowl until peaks form.
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Combine the dry ingredients in another small bowl.
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Pour the dry ingredients into the wet ingredients, and beat until combined.
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Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
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Pour the batter into the prepared loaf pan.
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Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
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Remove from the oven, then let cool for 15-20 minutes.
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Remove from pan and cool right-side up on a cooling rack for an hour before serving.
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Wrap the loaf up tightly and store in the fridge for 1 week.