Among all the restricted foods, the absence of bread was the one I felt most keenly. I dedicated myself to experimenting with various combinations to create a satisfying taste and texture for my children.

Today, I’m delighted to share with you a bread recipe that has become a cherished favorite in our household. It’s remarkably easy and quick to whip up, which is crucial when preparing three meals a day!

You’ll need the following ingredients:

• 1 cup of raw cashew nuts
• 1 cup of skinless almond flour
• ¼ cup of coconut flour
• ½ teaspoon of Himalayan salt
• 2 teaspoons of baking soda
• 4 teaspoons of apple cider vinegar
• ½ cup of cashew milk
• ½ cup of ghee
• 4 eggs

Combine all the ingredients in a blender and blend until you achieve a creamy consistency.

Grease a baking tray with a bit of ghee and pour the batter into it. I personally use a glass tray, slightly smaller than the conventional bread pans. I recommend opting for a slightly smaller container to allow the bread to rise more effectively. Preheating the oven is crucial for the bread to achieve a good rise. Bake for approximately 30 minutes over low heat.