Honey

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The 12 Days of Yule – Day 6 – Sweet Christmas Cashews

Published December 25, 2012 by Polana Fowdrey

Sweet Christmas Cashews

What could be more festive than these spicy snacks?

Ingredients:

1 tsp Lucuma Powder

1 tsp Mixed Spice Powder *

4 dessertspoons (dsp)  raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.

3 cups Cashew Nuts, soaked

1 dsp olive oil

Method:

Drain the soaked nuts into a bowl and add the olive oil.

Mix thoroughly to coat the cashews in oil.

In a separate bowl, mix the other ingredients to a thick paste.

Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.

Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.

Messy to clean-up, but delicious and so worth it!

* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!

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Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. Use  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

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