Cashew Bread

Based on an old Italian recipe.

1 cup plain flour
1/2 cup caster sugar
3 egg whites
125gm raw cashew nuts

Preheat oven to 160°C. In a medium sized mixing bowl beat egg whites for 1 minute. Gradually Add sugar and beat for 2 more minutes. Fold in cashews with a large spoon. In one go add flour and gently fold in. Pour into a loaf tin that has been coated with cooking spray and bake for 30-40 minutes until cooked or when firm in the centre. Allow loaf to sit in tin for 5 minutes before turning onto a wire rack to cool. When cold wrap in foil and put in a plastic (airtight) bag for 24 hours. The next day slice thinly and bake on a flat tray in a moderate oven for about 10 minutes until dry/brown/crisp.
I use an electric slicer set to 2mm thick and get about 55 slices.  The average is for 5 per day so that wouldn't exceed the daily limit for the cashew nuts. – Tracey

The Failsafe Cookbook

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