25+ Irresistible Cashew Flour Bread Recipes for Everyone

Welcome to the delightful world of cashew flour bread recipes!

As the popularity of alternative flours continues to rise, cashew flour stands out for its unique flavor, versatility, and nutritional benefits.

Made from ground cashews, this gluten-free flour is rich in protein, healthy fats, and essential vitamins, making it an excellent choice for those seeking healthier baking options.

In this article, we’ll explore over 25 creative and mouthwatering bread recipes that utilize cashew flour, offering everything from sweet treats like banana bread and chocolate chip loaves to savory options like multigrain and herb-infused breads.

Whether you’re gluten-intolerant, following a low-carb diet, or simply looking to try something new, these recipes will inspire you to bring the wholesome goodness of cashew flour into your kitchen.

25+ Irresistible Cashew Flour Bread Recipes for Everyone

Incorporating cashew flour into your baking repertoire opens up a world of delicious and nutritious possibilities.

From sweet breakfast breads to hearty dinner rolls, the unique flavor and texture of cashew flour can elevate your recipes while providing valuable nutrients.

We hope you’ve found inspiration among these 25+ cashew flour bread recipes, each offering a delightful twist on traditional bread.

Experiment with different flavors, add your favorite mix-ins, and share these creations with family and friends.

With cashew flour, you can enjoy the comforts of freshly baked bread without compromising on health or taste.

Cashew Flour Banana Bread

This moist and flavorful banana bread is a delightful twist on the classic recipe. The addition of cashew flour not only enhances the nutty flavor but also adds a lovely texture that makes this bread irresistibly tender. Perfect for breakfast, snacks, or dessert, this banana bread is gluten-free and a hit with both kids and adults.

Ingredients:

• 1 cup ripe bananas, mashed (about 2-3 bananas)
• 1/2 cup cashew flour
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, honey (or maple syrup), eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the cashew flour, almond flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Banana Bread is a fantastic way to use up ripe bananas while incorporating the nutty goodness of cashew flour. It’s incredibly versatile; you can enjoy it plain, with nut butter, or even as a base for a delightful sandwich. Storing the bread in an airtight container keeps it fresh for several days, making it an excellent choice for meal prep. Whether served at breakfast, as an afternoon snack, or a healthy dessert, this banana bread will quickly become a family favorite!

Cashew Flour Zucchini Bread

A fantastic way to incorporate more vegetables into your diet, this Cashew Flour Zucchini Bread is both moist and flavorful. With the perfect balance of sweet and savory, this bread features grated zucchini, which adds moisture and nutrients, making it a wholesome treat. It’s gluten-free and perfect for any time of the day.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup cashew flour
• 1/2 cup oat flour (or more cashew flour)
• 1/3 cup honey or agave syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine the grated zucchini, honey (or agave), eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the cashew flour, oat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually mix the dry ingredients into the wet mixture until just combined. If desired, fold in nuts or raisins.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Cashew Flour Zucchini Bread is an excellent way to sneak in some veggies while satisfying your bread cravings. The combination of zucchini and cashew flour creates a delightful texture and flavor that appeals to everyone, from kids to adults. Slice it up for breakfast, serve it as a healthy snack, or even enjoy it as a light dessert. The bread stores well in the refrigerator for up to a week, and it freezes beautifully, making it a perfect addition to your meal prep routine. Give this nutritious bread a try, and you’ll find it’s a wholesome choice for your family!

Cashew Flour Rosemary Focaccia

This Cashew Flour Rosemary Focaccia is a fragrant and delicious bread that elevates any meal. Infused with fresh rosemary and olive oil, this gluten-free focaccia offers a delightful crust with a soft, airy interior. Perfect for serving with soups, salads, or simply enjoyed with a drizzle of olive oil, this focaccia will impress your guests and become a staple in your kitchen.

Ingredients:

• 1 1/2 cups cashew flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1/4 cup olive oil, plus more for drizzling
• 1 cup warm water
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cashew flour, tapioca flour, baking soda, salt, and rosemary.
3. In a separate bowl, whisk together the olive oil, warm water, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients, mixing until a soft dough forms.
5. Transfer the dough to the prepared baking sheet and use your fingers to spread it into a flat, oval shape, about 1/2 inch thick.
6. Create dimples in the dough using your fingers, drizzle with olive oil, and sprinkle with additional rosemary and salt.
7. Bake for 20-25 minutes, or until the focaccia is golden brown and firm to the touch.
8. Allow to cool slightly before slicing and serving.

This Cashew Flour Rosemary Focaccia is not only easy to make but also a wonderful addition to your bread repertoire. The aromatic rosemary and the rich flavor of olive oil make it a perfect pairing with a variety of dishes, from hearty soups to fresh salads. Enjoy it fresh out of the oven, or serve it as an appetizer with dips or spreads. This focaccia is best enjoyed the day it’s made but can be stored in an airtight container for a couple of days. If you’re looking for a gluten-free bread that doesn’t compromise on flavor, this focaccia is the perfect choice!

Cashew Flour Herb Breadsticks

These Cashew Flour Herb Breadsticks are a delicious and nutritious alternative to traditional breadsticks. Infused with a blend of aromatic herbs and spices, these gluten-free breadsticks are perfect for dipping in marinara sauce or serving alongside your favorite pasta dish. They are easy to make and bring a delightful crunch and flavor to your table.

Ingredients:

• 1 cup cashew flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)
• 1/4 cup olive oil
• 1/2 cup warm water
• Sea salt for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cashew flour, almond flour, baking powder, salt, garlic powder, and dried herbs.
3. Add the olive oil and warm water to the dry ingredients and mix until a soft dough forms.
4. Divide the dough into 10-12 equal pieces and roll each piece into a stick about 6 inches long.
5. Place the breadsticks on the prepared baking sheet and sprinkle with sea salt if desired.
6. Bake for 15-20 minutes, or until golden brown and firm.
7. Allow to cool slightly before serving.

These Cashew Flour Herb Breadsticks are a fantastic addition to any meal, offering a crunchy texture and robust flavor that pairs beautifully with soups, salads, or your favorite dips. They are easy to prepare and make a great snack on their own. Storing them in an airtight container keeps them fresh for a few days, although they’re so delicious they might not last that long! Perfect for gatherings, these breadsticks can be made in advance, making them a go-to recipe for any occasion. Enjoy the blend of herbs and the nutty goodness of cashew flour with every bite!

Cashew Flour Chocolate Chip Cookies

These Cashew Flour Chocolate Chip Cookies are a delightful treat that brings together the rich flavors of chocolate and the unique nuttiness of cashew flour. They are gluten-free and provide a wonderfully chewy texture that is sure to satisfy any sweet tooth. Perfect for dessert or an afternoon snack, these cookies are a family favorite that can be enjoyed guilt-free.

Ingredients:

• 1 cup cashew flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cashew flour, baking soda, and salt.
3. In another bowl, mix together the melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These Cashew Flour Chocolate Chip Cookies are a delightful way to satisfy your sweet cravings while enjoying the benefits of cashew flour. With their chewy texture and rich chocolate flavor, they are perfect for sharing with friends and family or indulging in a late-night snack. Store them in an airtight container for up to a week, or freeze for longer storage to always have a delicious treat on hand. This recipe not only elevates your cookie game but also proves that gluten-free baking can be both easy and incredibly tasty!

Cashew Flour Pizza Crust

This Cashew Flour Pizza Crust is a game-changer for anyone craving pizza without the gluten. Its nutty flavor and crisp texture provide the perfect base for your favorite toppings. Easy to prepare and bake, this pizza crust is not only delicious but also packed with protein and healthy fats, making it a nutritious option for any pizza night.

Ingredients:

• 1 1/2 cups cashew flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning (optional)
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup warm water

Instructions:

1. Preheat your oven to 400°F (200°C) and line a pizza stone or baking sheet with parchment paper.
2. In a mixing bowl, combine the cashew flour, baking powder, salt, and Italian seasoning.
3. In another bowl, whisk together the eggs, olive oil, and warm water.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
5. Transfer the dough to the prepared baking surface and use your hands to spread it into a round shape, about 1/4 inch thick.
6. Bake for 10-12 minutes until the crust is golden and firm.
7. Remove from the oven, add your favorite pizza toppings, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

This Cashew Flour Pizza Crust is a fantastic way to enjoy pizza night while maintaining a gluten-free diet. Its nutty flavor complements a variety of toppings, from classic margherita to gourmet options loaded with vegetables and cheese. This crust holds up well under the weight of toppings, ensuring a satisfying and delicious meal. The best part? It’s simple to make and can be customized to fit your dietary needs and preferences. Prepare to impress your family and friends with a homemade pizza that tastes amazing and feels good to eat!

Cashew Flour Banana Bread

This Cashew Flour Banana Bread is a moist and flavorful twist on the classic recipe. The natural sweetness of ripe bananas pairs beautifully with the rich, nutty flavor of cashew flour, creating a delightful bread that’s perfect for breakfast, snacks, or dessert. This gluten-free bread is not only easy to make but also packed with nutrients, making it a healthier choice for your sweet cravings.

Ingredients:

• 1 cup cashew flour
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the cashew flour, baking soda, baking powder, salt, and cinnamon (if using).
3. In another bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Banana Bread is an excellent way to use up ripe bananas while enjoying the nutritional benefits of cashew flour. Its moist texture and delicious flavor make it a favorite among both kids and adults. Serve it warm with a pat of butter or a drizzle of honey for an extra treat. It can be stored in an airtight container for several days, or it can be sliced and frozen for a quick grab-and-go breakfast or snack. Enjoy the sweet aroma that fills your kitchen while baking this delightful bread!

Cashew Flour Cinnamon Rolls

Indulge in the warm, comforting flavors of these Cashew Flour Cinnamon Rolls. This gluten-free recipe features a soft, fluffy dough filled with cinnamon and sugar, rolled to perfection and topped with a creamy glaze. Perfect for a weekend brunch or a special occasion, these cinnamon rolls are sure to impress and satisfy your sweet tooth.

Ingredients:

• 2 cups cashew flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup warm milk (dairy or non-dairy)
• 1/4 cup brown sugar (or coconut sugar)
• 1 tablespoon ground cinnamon (for filling)
• 1/4 cup cream cheese or coconut cream (for glaze)
• 1 tablespoon honey or maple syrup (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
2. In a large bowl, combine the cashew flour, baking powder, salt, and cinnamon.
3. In another bowl, mix together the honey (or maple syrup), melted coconut oil, eggs, and warm milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Place the dough on a lightly floured surface (using cashew flour) and roll it out into a rectangle about 1/4 inch thick.
6. Spread the brown sugar and cinnamon evenly over the rolled dough. Starting from one edge, roll the dough tightly into a log.
7. Slice the log into 8 equal pieces and place them in the prepared baking dish.
8. Bake for 20-25 minutes, or until golden brown and firm.
9. While the rolls bake, prepare the glaze by mixing the cream cheese (or coconut cream) and honey (or maple syrup) until smooth.
10. Drizzle the glaze over the warm rolls before serving.

These Cashew Flour Cinnamon Rolls are a delightful way to treat yourself and your loved ones. The soft and fluffy texture combined with the sweet cinnamon filling makes them irresistible. They are perfect for a lazy weekend breakfast or as a sweet surprise for guests. These rolls can be enjoyed warm right out of the oven or stored in an airtight container for a few days. Reheat them in the microwave for a quick, cozy treat that’s as good as fresh. Baking these rolls will fill your home with an enticing aroma, creating a warm and inviting atmosphere that everyone will love!

Cashew Flour Zucchini Bread

This Cashew Flour Zucchini Bread is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. The subtle sweetness of zucchini pairs wonderfully with the nutty taste of cashew flour, resulting in a moist and delicious bread that’s perfect for breakfast or a snack. This gluten-free recipe is easy to make and is sure to become a family favorite.

Ingredients:

• 1 1/2 cups cashew flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, eggs, honey (or maple syrup), olive oil, and vanilla extract until well combined.
3. In another bowl, whisk together the cashew flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Zucchini Bread is not only delicious but also a smart way to sneak in some vegetables while enjoying a sweet treat. The moisture from the zucchini keeps the bread tender, while the cashew flour adds a unique flavor profile. It’s perfect for breakfast with a dollop of yogurt, or as a snack with a cup of tea or coffee. This bread can be stored at room temperature for a few days or wrapped and frozen for future enjoyment. The subtle sweetness and delightful texture make it an excellent choice for anyone looking to indulge without the guilt. Enjoy this wholesome and satisfying bread that’s sure to please everyone at the table!

Cashew Flour Herb Focaccia

This Cashew Flour Herb Focaccia is a flavorful twist on the classic Italian bread. With its airy texture and aromatic herb topping, it makes for an excellent appetizer, side dish, or base for sandwiches. Cashew flour provides a unique nutty flavor that enhances the overall taste, while the fresh herbs add a burst of freshness. Perfect for gatherings or as a delightful accompaniment to soups and salads, this focaccia is sure to impress your guests.

Ingredients:

• 2 cups cashew flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup warm water
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon garlic powder
• Coarse sea salt, for topping
• Extra olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cashew flour, almond flour, baking powder, salt, garlic powder, and herbs.
3. In a separate bowl, whisk together the olive oil and warm water until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Transfer the dough to the prepared baking sheet and press it into a rectangle about 1/2 inch thick.
6. Use your fingers to create dimples all over the surface of the dough.
7. Drizzle with olive oil and sprinkle with coarse sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and firm to the touch.
9. Allow to cool slightly before slicing and serving.

This Cashew Flour Herb Focaccia is a fantastic addition to any meal, combining a unique texture with the delightful flavors of fresh herbs. The nutty undertones from the cashew flour complement the savory herbs beautifully, making it an unforgettable side dish. Serve it warm as an appetizer, or use it as a base for a delicious sandwich filled with your favorite ingredients. This focaccia can be stored at room temperature for a few days and also freezes well, making it a convenient option for quick meals. Whether you enjoy it with a drizzle of olive oil or alongside a hearty soup, this bread is sure to become a staple in your home!

Cashew Flour Sweet Potato Bread

This Cashew Flour Sweet Potato Bread is a delightful and nutritious option that combines the natural sweetness of sweet potatoes with the rich flavor of cashew flour. Moist, fluffy, and subtly sweet, this bread is perfect for breakfast or as a snack throughout the day. With its vibrant color and health benefits, it’s a wonderful way to enjoy seasonal ingredients while nourishing your body.

Ingredients:

• 1 cup cashew flour
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the cashew flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
3. In another bowl, mix the mashed sweet potato, eggs, honey (or maple syrup), and melted coconut oil until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Sweet Potato Bread is not only a delicious treat but also a great way to incorporate more vegetables into your diet. The sweet potato adds moisture and natural sweetness, making it an enjoyable option for all ages. It’s perfect for toasting and spreading with nut butter for a nutritious breakfast or snack. You can store this bread in an airtight container for a few days, or freeze it for later use. Its vibrant color and delightful taste will surely make it a favorite in your home, offering both flavor and nourishment in every bite!

Cashew Flour Pizza Crust

This Cashew Flour Pizza Crust is a fantastic gluten-free alternative to traditional pizza dough. Its nutty flavor and crisp texture make it a delicious base for your favorite toppings. Easy to prepare and bake, this pizza crust will satisfy your cravings for pizza while providing a healthy twist. It’s perfect for a family pizza night or a casual gathering with friends.

Ingredients:

• 1 1/2 cups cashew flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning (optional)
• 1 large egg
• 1/4 cup olive oil
• 1/4 cup warm water

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet or pizza stone with parchment paper.
2. In a mixing bowl, combine the cashew flour, almond flour, baking powder, salt, and Italian seasoning (if using).
3. In a separate bowl, whisk together the egg, olive oil, and warm water until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Transfer the dough to the prepared baking sheet and press it into a circular shape, about 1/4 inch thick.
6. Bake for 10-12 minutes, or until lightly golden.
7. Remove from the oven, add your desired toppings, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

This Cashew Flour Pizza Crust is a game-changer for pizza lovers seeking a gluten-free option. Its crispy edges and chewy center provide the perfect base for all your favorite toppings, from classic marinara and mozzarella to gourmet combinations like pesto and goat cheese. This crust is not only satisfying but also a healthier alternative that doesn’t compromise on flavor. You can customize it with your favorite herbs and spices for an extra flavor kick. Enjoy pizza night with this deliciously versatile crust that will leave everyone asking for seconds!

Cashew Flour Banana Bread

This Cashew Flour Banana Bread is a moist and flavorful loaf that takes advantage of ripe bananas and the unique nutty flavor of cashew flour. It’s an excellent option for breakfast, snacks, or dessert, packed with natural sweetness and a hint of warmth from spices. This bread is gluten-free, making it suitable for those with dietary restrictions, and it’s so delicious that you won’t even miss the traditional flour!

Ingredients:

• 1 ½ cups cashew flour
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the cashew flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Banana Bread is not just a delightful treat; it’s also a wonderful way to use up overripe bananas! The natural sweetness from the bananas, combined with the nutty flavor of cashew flour, creates a unique and satisfying loaf. This bread is incredibly versatile—enjoy it plain, spread with nut butter, or topped with a dollop of yogurt. Store it in an airtight container for a few days or slice and freeze for quick grab-and-go breakfasts. No matter how you choose to enjoy it, this banana bread is sure to please!

Cashew Flour Chocolate Chip Bread

Indulge your sweet tooth with this decadent Cashew Flour Chocolate Chip Bread! This recipe combines the richness of chocolate with the nutty taste of cashew flour to create a moist, sweet bread perfect for breakfast, dessert, or as a midday snack. It’s easy to make and satisfies even the most discerning chocolate lovers, making it an excellent addition to your baking repertoire.

Ingredients:

• 1 ½ cups cashew flour
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the cashew flour, coconut sugar, baking soda, baking powder, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Cashew Flour Chocolate Chip Bread is a delightful treat that brings together the best of both worlds: the wholesome benefits of cashew flour and the irresistible taste of chocolate. Perfectly moist and sweet, it’s an ideal companion to your morning coffee or afternoon tea. The addition of chocolate chips adds a rich, gooey texture that everyone will love. Enjoy it fresh or toasted, and consider making a double batch to share or freeze for later. This bread is bound to become a new favorite in your baking rotation!

Cashew Flour Multigrain Bread

This Cashew Flour Multigrain Bread is a hearty and nutritious loaf that combines the goodness of various grains with the rich flavor of cashew flour. Loaded with seeds and whole grains, it’s perfect for sandwiches, toasting, or simply enjoying with butter or jam. This versatile bread is not only filling but also packed with nutrients, making it a fantastic option for a healthy lifestyle.

Ingredients:

• 1 cup cashew flour
• 1 cup whole wheat flour (or gluten-free flour)
• 1/2 cup rolled oats
• 1/4 cup flaxseed meal
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons honey or maple syrup
• 1 1/4 cups warm water
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the cashew flour, whole wheat flour, rolled oats, flaxseed meal, sunflower seeds, chia seeds, baking powder, and salt.
3. In another bowl, whisk together the warm water, honey (or maple syrup), and olive oil.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms.
5. Transfer the dough to the prepared loaf pan and smooth the top.
6. Bake for 35-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cashew Flour Multigrain Bread is a wholesome and satisfying option that is perfect for any meal of the day. The combination of different grains and seeds offers a variety of textures and flavors, making each slice a delightful experience. This bread is great for toasting and pairs well with both savory and sweet toppings. Plus, it’s a fantastic source of fiber and nutrients, making it an excellent choice for health-conscious eaters. Enjoy it fresh or store it in an airtight container for a few days, and relish the goodness of homemade bread that nourishes both body and soul!

Note: More recipes are coming soon!