I followed this recipe, with these changes: 1 1/2 Tablespoons plain yogurt instead of the honey, wine vinegar instead of apple cider vinegar, whole milk instead of almond milk, and lined the pan with parchment paper. I found it fairly sweet even without the honey, so I don’t recommend adding sweetener. It slices and toasts nicely. It’s not as good as the coconut milk bread I made recently, but definitely good enough to include in the rotation.
I noticed today that bulk barn has cashews on sale for $6.29/lb. It occurs to me that if you make your own cashew butter at this price, this is actually a pretty low cost bread, as nut-based breads go.
250 g cashews = $3.46
28 g coconut flour = 25 cents
4 eggs = 80 cents
2 1/2 Tbsp. vinegar = 2 cents (I calculated it with white vinegar so it’d be a few cents more for apple cider or wine)
1 1/2 tablespoons yogurt = 5 cents
1/4 cup whole milk = 8 cents
1 tsp baking soda = 1 cent
1/2 tsp salt = 1 cent
$4.68 for a loaf, not including any parchment paper or power to run the oven. OK, not that low cost, but it’s a tasty bread and I find it’s keeping well in the fridge.