If you are on the keto diet, Nature’s Garden Keto Hazelnut or Cashew Bread is a great recipe for you to try! The recipe is easy to make and only contains 6 ingredients which you probably already have in your pantry.
Once your Bag of Nature’s Garden Roasted Hazelnuts or three, five ounce Bags of Nature’s Garden Organic Roasted Unsalted Cashews arrive in the mail you can make your Keto Bread! This is a quick bread that rises with the help of beaten egg whites, baking soda, and apple cider vinegar. A quick bread has no yeast which means there is no rising or proofing time, just mix the batter, pour it in a loaf pan and bake it!
If you are gluten free this is a recipe for you too! Also if you are dairy free you could substitute the milk for dairy free milk. Nature’s Garden Roasted Hazelnuts come in a large 26 ounce bag, which gives you enough hazelnuts to make this recipe twice with some hazelnuts leftover for another recipe. It will save you time buying Nature’s Garden Hazelnuts because they are roasted. You don’t have to peel the skins off of Nature’s Garden Roasted Hazelnuts, they are ready to go into the food processor and be turned into hazelnut flour.
The hazelnut flour gives this bread a rich nutty flavor, alternatively if you use cashew flour the taste is much more mild. You may want to use hazelnut flour instead of cashew flour for nutritional reasons as well. For example hazelnuts have less carbohydrates than cashews and are rich in Vitamin E, Fiber, Magnesium, Manganese, Copper and B vitamins. Have one slice of Nature’s Garden Keto Hazelnut Bread or Cashew Bread toasted with butter or use two toasted slices to make a sandwich.
This Nature’s Garden Keto Hazelnut or Cashew Bread will satisfy your bread craving!
Quick Keto Bread – Delicious Low Carb
2 cups Nature’s Garden Roasted Hazelnuts or 3, 5 ounce Bags Nature’s Garden Organic Unsalted Roasted Cashews
3 eggs, separated
½ cup milk (1 cup of milk if using cashew flour)
½ tablespoon apple cider vinegar
1 ½ teaspoons baking powder
½ teaspoon salt
1. Preheat the oven to 325°F (160°C).
2. In a food processor, blend the hazelnuts or cashews until they are a coarse sand texture,scraping the sides as needed. Do not over-blend or you will start to make hazelnut/cashew butter.
3. In 2 bowls separate the eggs, placing egg whites in one bowl and the yolks in the other (larger bowl).
4. In the egg yolk bowl add the milk and vinegar, whisk to combine. Set aside.
5. With an electric hand mixer beat the egg whites until they form stiff peaks. Set aside.
6. Add the hazelnut or cashew flour to the egg yolk and milk mixture, along with the baking powder and salt. Stir with a spatula until all of the ingredients are incorporated.
7. Add the beaten egg whites to the bread batter and gently fold them in being careful not to over-mix. It is OK if there are streaks of the egg whites in the batter.
8. Grease a loaf pan with butter or spray with cooking spray and pour the batter into the loaf pan.
9. Bake the bread for 70 minutes.
10. Let the bread cool for about 10 minutes in the pan. Use a butter knife to loosen the bread from the loaf pan. Place a plate or small cookie sheet on top of the bread and flip the bread out of the loaf pan.
11. Slice and toast the bread to give it a crispier texture. Wrap the bread and keep it in the refrigerator for up to one week.