Fluffy Sandwich Bread

Have you run yourself ragged trying to make different lunches every day? Try this miracle recipe. Making a loaf of this bread will lighten your workload because you can eat it all week for avocado toast, French toast, sandwiches—you name it! You only need five ingredients and a blender. No yeast or flour!

YIELD: 1 LOAF; 12 TO 14 SLICES

Ingredients

2 cups roasted cashews or cashew pieces (unsalted or salted)

6 large eggs

¼ cup full-fat coconut milk

2 Tbsp ground golden flaxseed

1 Tbsp apple cider vinegar

1 tsp baking soda

¼ tsp sea salt

Instructions

1. Preheat your oven to 350°F and line the sides and bottom of an 8½ × 4½-inch glass loaf pan with parchment paper.

2. Using a high-speed blender, blend together all ingredients until smooth and free of lumps. It may help to use your blender’s tamper, if you have one.

3. Pour the batter into the lined loaf pan and bake for 35 to 38 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let the loaf cool for 15 minutes, then slice into 12 to 14 slices.

4. Store the bread in an airtight container at room temperature for up to 4 days, no toasting necessary. For longer storage, store in the freezer for up to 1 month. Reheat in the toaster.