About 40 minutes to prepare. About 50 minutes to bake. Preheat oven to 350 degrees. Butter a large loaf pan.

1/3 c. toasted cashew pieces
1 c. water

Puree together the cashews and water, until you have a smooth cashew milk.

1/2 c. light honey
1 lg. egg
1/2 tsp. vanilla extract

Beat the honey at high speed for about 5 minutes (until opaque, fluffy and white). Add the egg and vanilla, and beat well - a few minutes more.

2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
A few dashes each: ground ginger and nutmeg

Sift together the dry ingredients.

Add the sifted dry ingredients, alternately with the cashew milk, to the honey mixture, stirring just enough to thoroughly blend after each addition.

1/2 c. chopped toasted almonds

Add the almonds with the last few stirs. Spread into a well buttered, large loaf pan. Bake 40-50 minutes.