Gluten free macadamia nut bread

  • 1 3/4 cups raw, unsalted macadamia nuts
  • 1/4 cup honey
  • 2 teaspoons apple cider vinegar
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 large eggs
  • 1 large egg white
  1. Preheat the oven to 375 degrees F and adjust a rack to the center. Add the macadamia nuts to a baking sheet and once the oven is preheated, roast them just until they are golden and the oils come to the surface, about 5 minutes. (They should look a bit wet.) Remove the nuts from the oven.
  2. Turn the oven heat down to 300 degrees F, and line an 8 1/2 x 4 1/2 x 3-inch loaf pan with parchment paper.
  3. Take about 4 of the nuts off the baking sheet and finely chop them. Set aside.
  4. Add the roasted macadamia nuts from the baking sheet to a food processor and blend until the nuts have completely turned into “butter.” (This will look like many nut butters, but will be a bit thinner.)
  5. Pour the macadamia nut butter into a large mixing bowl and add the honey, cider, coconut flour, baking soda and salt. Mix to blend and set aside.
  6. Now separate the 5 whole eggs. Add the yolks to the macadamia batter and the whites to another, clean, large mixing bowl. Add the single egg white to this bowl as well. (To review, you should have added 5 yolks to the batter, and 6 whites to the clean bowl.)
  7. Use a large spoon or an electric mixer with the beater attachment to blend the yolks into the batter. Set aside.
  8. Use an electric mixer with the whisk attachment, or a hand-held whisk to whip the whites just until stiff peaks form. Immediately add the whites to the bowl with the batter and whisk just until it’s well incorporated. (An electric mixer will be easier for both, if you have one.)
  9. Very quickly pour the batter into the prepared loaf pan, sprinkle with the chopped macadamia nuts, and place in the preheated 300 degree F oven.
  10. Bake until the bread no longer jiggles, is golden, and has risen a bit above the top of the pan, about 45 minutes. (If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.)
  11. Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out, and onto a cooling rack. The bread might sink a little in the center while it’s cooling — mine is usually not too noticeable, just about 1/2-inch or so.
  12. Once it’s room temperature, slice and serve.

**recipe adapted from cooking on the weekends.