The tin I used was a small one, approx 11cm by 21cm long
-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)
-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)
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.
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.
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.