March 26, 2012

Cashew Brioche

I've been trying to eat better lately and cutting back on grains and legumes and processed foods .  (Tackling my sugar addiction is a Sisyphean task and a different demon altogether.)  I wanted alternatives to cakes and breads and other delectable desserts made from wheat, and I luckily stumbled upon Roost by the inspirational Caitlin.  There were all these lovely treats made with nut flours to go along with all of the beautiful photography.
I've previously only used almond flour to make frangipane filling for tarts, but I never really imagined that you can make cakes and breads with nut flours.  The brioche was surprisingly light in texture despite my difficulty in folding egg whites into anything.  It was delicately nutty, and a little goes a long way. 
I love mine served with thin slices of manchego cheese and a dab of membrillo.

Cashew Brioche
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.

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