cashew coconut bread

This is my favorite breakfast bread. It tastes great toasted with butter. Full of protein and made without flour, so it's wheat and gluton free. Perfect for those on a gluten free diet or those of you like me who are just trying to cut down on white flour products. It also makes a great french toast.

Here is the recipe. Adapted from the Cashew Bread recipe in the book "Eat Well, Feel Well" by Kendall Conrad.
http://www.eatwellfeelwellthebook.com/

6 large eggs, separated
1 tsp salt
5 cups whole raw unsalted cashews
1 cup coconut "flour" (I used bob's mill brand)
1 1/2 tsp baking soda
2 cups whole milk plain yogurt, or lowfat if you prefer
1 cup water
1/2 cup agave syrup
1 tbsp apple cider vinegar

Preheat oven to 300 degrees.
Line two 4 1/2 "x10" loaf pans or three smaller loaf pans with parchment paper.
Beat the eggs whites with the salt, using an electric mixer, until stiff peaks form. Set aside. Using a food processor, grind the cashews, coconut flour and baking soda just until a paste starts to form on the sides. With a fork blend the yogurt, egg yolks, water, agave syrup and vinegar. Add to ingredients in the food processor until mixed through. Transfer to a large bowl and fold in the egg whites using a metal spoon until you no longer see clumps of egg white, try not to overmix. Pour into prepared pans and bake for 1hr-1hr 20min. or until the top feels set to the touch and the bread looks browned. Cool in pans on a rack.
The loaves will keep in the refrigerator for a week or 10 days and up to 2 months in the freezer. I usually give away a loaf or freeze one as soon as it cools and put the other one in the fridge. To defrost just place in refigerator overnight.