Cashew Brioche with Spiced Muscadine Preserves
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Despite the unyielding heat my soul tells me autumn is just around the corner. I find myself slowly creeping back into the kitchen, eyeing the stove top and oven, just itching to make something warm and comforting. I have a tendency to jump ahead into the next season rather than allowing it sneak up on me. Yes, I listen to to Christmas music in November and yes I am already longing for pumpkins and fall leaves.
Prior to our diet I loved making fresh bread in the fall. There is something so gratifying when you make your own loaf. The therapeutic art of kneading. The patience gained while waiting for the dough to rise. And of course the burst of pride when the house is filled with the intoxicating aroma of freshly baked bread. I will not lie, I do miss all of those things. However, I have found such joy in finding ways to incorporate substitutions for my past baking fancies. This recipe requires no kneading or rising, nor does it contain any grains. However, it resembles a traditional loaf with a beautiful golden crust and moist crumb.
I liken this recipe to an eggy brioche. Very light and fluffy, slightly sweet and perfect with a slab of butter and jam, made into french toast, or toasted with some herbs and garlic for croutons. I have been looking for a breakfast "bread" so I thought I would make some muscadine preserves to accompany each spongy slice. For those of you unfamiliar with muscadines they are found mainly in the southern states and are part of the grapevine family. Slightly larger than traditional grapes, muscadines taste similar to champagne grapes though when eaten raw you want to discard the rough skin and the seed inside.
If you are unable to find them in your area grapes or peaches would be adequate substitutes.
Thank you to Erica of Comfy Belly for the inspiration and thank you to Kendall, author of Eat Well, Feel Well for the delicious and unique recipe!
Cashew Brioche with Spiced Muscadine Preserves
(adapted from Eat Well, Feel Well via Comfy Belly)
- 3 cups raw cashews
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 eggs, seperated
- 1/2 TBS apple cider vinegar
- 1/2 cup yogurt (lactose free if you are on the SCD diet)
- 1/2 cup of apple juice (I juiced 1 apple in my juicer which yielded about 1/2 cup of juice)
Preheat oven to 300F using the convection setting. Place cashews in a high speed blender or food processor and grind until fine (but don't grind too much or you will have cashew butter!). Add baking soda, salt, egg yolks, vinegar, yogurt and apple juice. Blend until smooth.
In a seperate bowl beat the egg whites until soft peaks have formed. Slowly fold in egg whites into cashew batter. Do not over mix, the beaten egg whites make this bread so fluffy!
Pour batter into a buttered/sprayed non stick 9in loaf pan. If it isn't non stick lined with parchment paper. Place in oven for 1 hour and 15 minutes. Timing may depend on your oven and whether or not you are using the convection setting. Insert a knife or wooden skewer in the center of the loaf and if it comes out clean the loaf is done, if not put it back in the oven for another 5-10 minutes.
Once baked, allow bread to cool in the pan. Then invert pan and remove bread, slice and enjoy!
Store at room temperature, covered, for a few days or in the fridge for 1 week.
Spiced Muscadine Preserves
- 2 cups fresh muscadines, skins removed and reserved
- 1 TBS honey
- 1 TBS cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
Place the flesh (pulp) of the muscadines in a pot, add a little water and boil until muscadines are soft and can be broken up with a spoon. Meanwhile place the skins in a blender with a little water and blend.
Once the pulp has softened pour into a strainer (not fine mesh, one with slighly larger holes) and strain to extract the seeds of the muscadine. If you do not have a strainer you can easily pick out the seeds with a spoon.
Return the seedless pulp back to the pot. Add the chopped skins, honey and spices. Bring to a broil and and reduce heat to a simmer. Allow to cook for about 15 minutes, stirring occasionally, or until the skins are tender.
Remove from heat and store in an 8 ounce jar. Keeps for 1 week.
