Cashew, bean & herb dip with low carb coconut flour bread

Oh my gawwwd! This dip is super delicious, so flavour filled, it has an almost “pizza” like taste due to the tomatoes, oregano, garlic and basil and for some reason it tastes even better the next day, which is strange to me as I do prefer my food fresh rather than cold from leftovers being stored in the fridge.

You can pair it with my coconut flour bread here or use it on oatcakes/ricecakes etc.

Onto the bread. It took me a while to get used to coconut flour as it’s tricky to work with but I finally nailed a recipe which retains its moisture without dumping looooads of oil into it which I’ve seen with other coconut flour bread recipes, I managed to get my recipe down to only 2 tablespoons in the whole loaf.

Now this loaf is obviously different from normal bread, it doesn’t require any kneading and to get any rise you need to use apple cider vinegar/lemon and baking soda, meaning the slices are smaller but they’re still soft and lovely.
The tin I used was a small one, approx 11cm by 21cm long

Low carb coconut flour bread recipe – makes 1 small loaf
-3 whole medium eggs and 2 egg whites
-2 Tbspn oil
-100 ml milk (I used homemade nut milk)
-1/2 tspn baking soda
-1 tspn apple cider vinegar (ACV) or lemon juice
-50g coconut flour (the fat reduced kind)

Gluten, dairy and sugar free paleo coconut flour bread

-80g cashews (soaked for 5 hrs or else overnight)
-100g cooked & cooled cannellini beans (or any plain beans you like)
-30g fresh basil
-120g sundried tomatoes in oil
-2 Tbspn neutral tasting oil e.g. plain olive oil, rapeseed oil etc
-Juice of ½ lemon
-1 tspn dried oregano
-2 large garlic cloves
-1 generous tspn smoked paprika
-Salt & pepper (adjust to taste)

Bread
Preheat the oven to 170C
Whisk the eggs, oil, milk and ACV/lemon juice in a bowl until combined
In a separate bowl measure out the coconut flour and baking soda then give it a stir
Add the dry ingredients into the wet and mix until a dough forms, it’ll still be quite moist but that’s what you want.

Line a loaf tin with some baking paper and using a spoon add in the dough, smooth down the top with the back of a spoon then place the tin into your preheated oven to bake for 35mins on the top shelf.
Once cooked, remove from the tin and leave to cool before slicing.
Keep any leftovers in an airtight container in a cool dark place then preferably in the fridge after the first 24 hours in order to prolong its freshness.

Dip
Note: Soak your cashews in the morning to allow enough time for them to soften then you can make the dip in the evening or else soak them overnight then make it in the morning.
While the bread is baking, cook your beans according to the instructions then drain and allow to cool for a few minutes.
Drain the cashews, remove the stalks from the basil then add the leaves along with the other ingredients and beans to a small food processor.
Blend until smooth then scrap out into a container to serve.
Store leftovers in an airtight container in the fridge for up to 4 days.