After a lot of tweaking, I've achieved a great versatile, light, flavorful, and spongy bread perfect for burgers, sandwiches, toasts, and paninis. This is a variation of a recipe by Elana’s Pantry, who got it from a Taste of Wellness cookbook.
-1 cup cashew butter -5 large eggs -1 tablespoon apple cider vinegar -1 Tbs honey -½ teaspoon baking soda -1/2 teaspoon salt
1. In a food processor, pulse together cashew butter and eggs until very smooth 2. Pulse in apple cider vinegar 3. Pulse in baking soda and salt 4. Transfer batter to a 15 x 10 jelly roll pan lined with parchment paper 5. Bake at 350° for 10-12 minutes 6. Cool and flip over onto a cutting board. 7. Cut into 6-8 slices and freeze them with wax paper between the slices.
This batter is also great in muffin top pans for buns!