I call this my Anti-Inflammatory Bread. Why? I incorporated hemp protein (AKA: hemp flour) from Evo Hemp 20% off: lilsipper (hemp helps reduce inflammation in the body!) and you know I’m all about the hemp lately and it’s helped me and so may others with IBS, skin irritation, and overall just feeling better and well, less inflamed haha.
And the taste has got all the feelzzz going in my body. Oh, and there’s actually NO figs in the recipe! I just added some on top before I put it in the oven, but you can totally leave them out or add any other fruit / topping. Get creative!
This ENTIRE loaf contains just 1 net carb (sans the figs I added on top) so it’s perfect if you’re on an candida or keto diet.
• AIP Friendly
• Candida Diet Friendly
• Diabetic Friendly
• Yeast Free
• Sugar Free
• Gluten Free
• Grain Free
• Oil Free
• High in Fiber
• High in Protein
…..oh, and it’s DELICIOUS!
Need I say more? I need not!
1 Tbsp Fire Cider (discount: lilsipper)
1 tsp baking soda
4 cage free large eggs
1/4 cup Evo Hemp’s hemp protein (20% off: lilsipper)
1 cup pure cashew butter (I used this one) *Any nut or seed butter will also work.
1. First, add Fire Cider and baking soda to a large bowl and let fizz.
- Add eggs and beat with an electric mixer for 1 minute.
Add hemp protein and beat another minute.
Next, add cashew butter and continue mixing for about 2-3 minutes. You will still see the hemp specs (that’s completely fine).
Line a standard bread loaf pan with parchment paper and pour batter into pan.
*Option to top with sliced figs, nuts, or leave as is.
Bake at 350 F. for about 40-50 minutes or until a toothpick comes out clean.
I stored mine in an air tight container in the fridge up to 4 days (not sure how long it lasts after that lol).
You can also freeze it!