Preheat oven to 315° F. Prepare an 8 ¼ x 4 ¼ inch loaf pan – spray the pan with cooking spray, line the bottom of it with a piece of parchment paper and grease the paper well.
In a small bowl, combine the almond flour, coconut flour, 2 tsp. caraway seeds, baking soda and salt.
In a large bowl, or bowl of a stand mixer, add the cashew butter, eggs, egg whites, molasses, honey, water and vinegar. Beat on medium speed until the mixture is smooth.
Add the dry ingredients to the wet ingredients and mix just until combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining ¼ tsp. caraway seeds on the top.
Bake for 35 – 45 minutes. The loaf should be golden brown on top and a toothpick should come out clean.
Let the loaf cool in the pan, on a wire rack for 10 minutes.
Remove from the pan and let the loaf cool completely.
Notes
Recipe uses very little flourTo store bread, wrap in plastic and store on the counter for 2 days