Hi there,
You know, with our allergies, so many sweet treats are just out of the picture. Even simple things, like nuts we have to watch the labels like hawks for things like sunflower oil and peanut oil. The only place I've been able to find cashews without those things locally are at Dollar Tree Stores. They have 3.5 ounce packages of roasted salted or unsalted cashews. Also, cashew butter is something like $9 for a little jar. Too expensive for our budget! We've been making the $1 a bag cashews into cashew butter and enjoying it thoroughly on apple slices.
Lately, I've been wanting chocolate, but even that is difficult. I bumped into a recipe for homemade Nutella(TM) the other day and came up with our own "Ella Nut," as my son likes to call it -- Sugar Free Chocolate Cashew Butter.
First, I'll give you the instructions for the homemade cashew butter:
Cashew Butter From Scratch
3 - 3.5 ounce packets (2 cups) roasted cashews (with or without salt)
1/4 cup liquid oil (canola, corn, etc.)
Process the cashews in a food processor until they are a fine powder and may be starting to clump together. Gradually add the oil until they are a smooth paste. It may be necessary to add more or less depending on how fresh the nuts are.
You might want to add a packet or two of Truvia at this time if you are not going to proceed with the rest of the recipe.
Homemade "Ella Nut" Chocolate Cashew Butter
1 batch Cashew Butter From Scratch (above)
14 packets Truvia
1/2 cup + 2 tablespoons cocoa powder
1 teaspoon vanilla
1/4 cup liquid oil (canola, corn, etc.)
While the cashew butter is still in the food processor, add the remaining ingredients except for the oil. Begin processing and gradually add the oil until the product is smooth and glossy. It may require more or less oil that stated, depending on the humidity, etc.
Store the cashew butter or chocolate cashew butter tightly covered in the refrigerator for up to a couple of weeks -- if it lasts that long!
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