Gluten-Free, Dairy-Free Cherry Cashew Loaf

After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blastingBut that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.

This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…

Ingredients

  • 2 Tbsp. olive oil
  • 2 Eggland’s Best eggs (my favorite)
  • 1 cup cashew butter
  • 1/4 cup arrowroot powder
  • 2 tsp. sea salt
  • Pinch of black pepper
  • 1/4 tsp. baking soda
  • 1/2 cup dried cherries, chopped
  • 1/4 cup dates, finely chopped
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 tsp. orange zest
  • 1/4 cup pine nuts, for topping

Directions

  • Preheat oven to 350 degrees F.
  • Prepare a loaf pan; coat with non-stick baking spray.
  • Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
  • In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
  • Combine arrowroot blend with cashew butter blend; mix well.
  • Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
  • Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
  • Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
  • Set aside to cool before slicing.
  • Serve warm or at room temperature.
  • Enjoy with a dollop of Greek yogurt and  a spread of jam.

In The News…

Consumers Enjoying Sit-Down Dinners at Home More Often

School Cafeterias Aim For Nutrition Balance

Contaminated Gluten-Free Foods

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Amie | 
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