Roost by the inspirational Caitlin. There were all these lovely treats made with nut flours to go along with all of the beautiful photography.
slightly adapted from Kendall Conrad's Eat Well, Feel Well via Roost
3 cups raw cashews
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
1/2 tablespoon apple cider vinegar
1/2 cup coconut milk
Preheat oven to 350ºF.
Grind cashews in a high speed blender or food processor until you end up with a fine flour. Add in baking soda, salt, egg yolks, vinegar, and coconut milk.
In a separate bowl, beat egg whites until stiff and soft peaks have formed. Carefully fold into cashew batter. Do not over mix!
Pour into a buttered non-stick 9-inch loaf pan. (I used a slightly larger pan.) If not using non-stick, line pan with parchment paper and grease. Bake until toothpick inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes. When cool enough to handle, remove brioche from pan and cool completely on wire rack.
Brioche stored at room temperature in an airtight container will last for a few days, longer if in the fridge.