Trust me, I’m not using that title lightly! I’ve just made something quite amazing from a ridiculously small number of ingredients leaving me in a state of shock!
So this week I’ve been researching the benefits of soaking nuts and grains etc to remove toxins and make proteins and other good nutrients more easily absorbable by the body.
During the research I came across quite a few posts about ‘cream’ substitutes – especially when looking at vegan sites.
I tried to make Cashew Cream today and I’ve pretty much polished it off standing in the kitchen cooking dinner!
It’s super smooth as a result of soaking the cashews and the maple syrup is a great partner in crime. I’m going to have this as ‘Strawberries and cream’, it could easily be a ‘buttercream’ on top of GF cupcakes and might even work with my morning granola/compote concoction.
If you make anything from my blog, please make this.
1 cup plain cashews
1/4 cup water
2 tbsp maple syrup
Small pinch of sea salt
Soak the nuts covered in boiled water for 15 minutes.
Drain and add to a blender with all other ingredients and blitz for 3-4 minutes.
Add more water and blitz again if you want a thinner ‘cream’.
I heard this weekend that Nutella contains more sugar in it than hazelnuts.
I’m a big fan of substituting bad things with good things and this weekend I wanted to do a clean eating version of Nutella – for my own sake as well as my sons! I miss it!!
This recipe made a good jam jar size portion that will keep well in the fridge.
I’m having it for my 10am snack today slathered on a banana and I also added it to some ‘n-ice’ cream, but we’ll come to that later.
50-70ml almond milk or other non-dairy milk
1tsp coconut oil
40g of cacao or cocoa powder
A small pinch of salt
Roast the hazelnuts in an oven at 180 for ten minutes.
Let them cool a little.
Place in a good strong blender with all the other ingredients and blitz for 5-10 minutes until you have a consistency you are happy with. It may not be as smooth as shop bought but it will be delicious on toast (gluten-free) and will give you more health benefits than its shop bought counterpart.
‘N-ice cream’ is where you blitz frozen slices of banana with whatever flavour you like (peanut butter, notella, clean jam) and then re-freeze until solid. It’s a fantastic alternative to regular sugary ice cream and perfect to cool down on these hot summery days.
Here’s another granola recipe that I made this morning, similar flavours but a couple of new additions, I wanted it to be more fruity and nutty et voila – dried apricots go amazingly chewy when they’re cooked and replacing flaked almonds with chopped mixed nuts gives a really nice crunch.
To make the compote I regularly have with it, I use half a tub of frozen mixed berries and 1-2 tablespoons of Agave with 1-2 tablespoons of water – all in a saucepan simmered for 5 minutes or so. Taste for tartness and pop in a tupperware container to go in the fridge once its cooled, it’ll keep for a week or so. If it is a little too sharp, add more agave.
2.5 cups oats
¼ cup flax seeds – I used Linwoods
¼ cup mixed seeds
¼ cup dried apricots chopped up small
¼ cup seedless raisins
¼ cup ground almonds
½ cup shredded coconut
Put all the dry ingredients in a big bowl and mix. Put the wet ingredients in a saucepan and heat until they all melt and mix together.
Pour the wet onto the dry ingredients and mix really well. Put it all on a lined baking sheet and into the oven at 180 for 10 minutes. Remove and turn it all over with a fork so other parts get a chance to get brown. Put it back in the oven for another 10 minutes then remove, stir and leave to cool. Pop your amazing cereal in an airtight container ready to use in the morning.