Sarah Britton’s Life-Changing Loaf of Bread with Spiced Cashew Butter

Posted by in Breakfast, Gluten-Free, Vegan

This past Thanksgiving I set out with a very specific goal in mind: to finally make the genius Sarah Britton of My New Root’s Life-Changing Loaf of Bread. Being gluten-free, I am always on the hunt for some good bread that is made with whole ingredients and isn’t highly-processed. Her¬†recipe has been on my mind for a while.

Time spent back in the Bay Area at my parent’s house is always filled with tons of recipe-testing. My mom usually calls ahead of time to see what I want the¬†kitchen stocked with, and I can always count on the fact that they’ll be some brave mouths to feed. I love heading back home and filling mom and dad’s freezer with healthy stuff for them to eat for the coming weeks.

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Unfortunately I baked a few loaves that turned out fffuuuuunkkkyyyyyy. Sarah’s recipe is fantastic – what isn’t fantastic is realizing that you used orange-flavored psyllium husk and savory-spiced sunflower seed kernels. Man was that bread off. Sickeningly artificial-tasting and bright orange. I realized the mistake halfway through mixing together the second loaf and was able to run down to the store and buy unflavored psyllium and sunflower seeds.

Thankfully my faith in Ms. Britton is still unwavering as this bread (done correctly) is what I have eaten every morning for breakfast since. With eggs, with hummus, with pesto, and with spiced cashew butter and blueberries. The latter being my absolute favorite, I thought it worthy of sharing.

Sarah Britton’s Life-Changing Loaf of Bread with Spiced Cashew Butter

Recipe for The Life-Changing Loaf of Bread

For the Spiced Cashew Butter

  • 1 c raw cashews
  • 1/4 c unsweetened vanilla almond milk
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

In a blender or food processor, blend all ingredients until smooth and thoroughly combined. To store, place in a small bowl and press plastic wrap tightly on top of cashew butter so that no air can come into contact. Keep refrigerated for up to one week.

To assemble, cut the bread in thin slices and toast. Spread cashew butter atop the toast and sprinkle with cinnamon. Top with blueberries, as I have or slices of whatever fruit you love! This toast would be great with sliced pear, apple, persimmon, strawberries, banana…