Almond and Cashew Bread
Almond flour and cashews contribute plant protein, fiber, and a rich nutty flavor. Cooling firms the crumb so the loaf slices more cleanly.
Blend the cashews (100 g) in a blender to a fine meal, stopping before they turn into a paste.
Transfer the ground cashews to a bowl with almond flour (150 g), eggs (200 g), baking powder without starch (5 g), table salt (2 g), and olive oil (20 g). Mix until evenly combined. If the batter is too stiff, gradually mix in water (up to 30 g) so it stays thick but can still be transferred to the tin.
Prepare a loaf tin by lining its bottom with parchment; transfer the batter and level the surface. If desired, scatter sunflower seeds (to taste) over the top.
Bake at 180°C for 40–50 minutes, until the center is set and the top is lightly golden.
Cool the loaf completely, then slice it.
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