OMG – Beanfields Chips are my downfall right now. I can only assuage my guilt by knowing that they are WAY healthier than a regular chip. Made from beans and legumes, the salt & pepper flavor is completely addictive.
So, as you can see, I’m on a roll with my cashew cream (obsessed), and my gluten-free baking mixes. I promise I’ve got some savory dishes up my sleeve, but couldn’t resist trying this today.
Coming from England, I have a penchant for scones and cream, so this is my gluten-free, dairy-free version, (Mom would be appalled!)
2 1/4 cups gluten-free baking mix
1tsp baking powder
8 tbsp butter or vegan butter substitute such as Earth Balance coconut spread.
1/3 cup date sugar (or you can use regular brown sugar, but date is a bit healthier).
2/3 cup rice or almond milk
1 egg, beaten
1 cup frozen blackberries
1 large apple, peeled, cored and cut into tiny cubes
1/2 cup walnut pieces
2 cups raw whole cashews
About 3/4 cup water
4 dates, pitted
To make the scones:
Pre-heat oven to 375 degrees F
I used a stand mixer:
Place the dry ingredients in the mixer. “cut” the butter into the flour. Get the mixer going on low and add the sugar, milk and egg. Careful not to over blend it. Add the fruit and nuts.
Bake for 15-17 minutes and cool on a wire rack
To make the cream. Rinse off the cashews, and place in high-speed blender (Vitamix is ideal.) Cover with water until the water line comes half way up the cashews. Add the dates and blend until you have smooth, thick whipped cream consistency. Scoop into a container with lid and chill until you are ready to use it.
Serve the scones with a generous dollop of this insanely delish cream.
I’m a bit pancake-crazy. I just love whipping up different kinds of batters, and experimenting with toppings. Having tried almost every kind of gluten-free mix on the market, it’s a toss up between Pamela’s and The Pure Pantry. The latter does a wonderful buckwheat pancake mix, which is nutty and brown. My family, however, prefer Pamela’s because it gives them more of a traditional “yellow” pancake. I always customize my mixes with healthy little additions.
So, for this week’s recipe, I used good old Pamela’s.
I’m also obsessed with cashew cream. It’s the perfect vegan alternative to cheese and cream. So, you’ll be seeing me using it in a lot of recipes.
Blackberry Cashew Cream:
2 cups of whole raw cashews (they must be raw)
1/2 cup frozen blackberries
1tbsp agave nectar or Xylitol
Cover the nuts with the filtered water and soak overnight. In the morning, rinse them well and place them in a high-speed blender (a Vitamix is ideal). Now, the amount of water you add will depend on how thick you want your cream to be. I think it’s best to experiment. So, first try adding about 3/4 cup water and blend really well (until thick and creamy). If it’s too thick, add a little water. You really want your cream to be the consistency of regular whipped cream. When it has reached the desired consistency, add the berries and the agave/xylitol. Blend for a further 30 seconds, or until the cream has turned purple.
Scoop the cream out into a glass container. Cover and chill for about 1 hour or longer.
I like to add warm fruit to winter pancakes, so in this case I added warm apples and raisins.
2 large Granny Smith apples, peeled, cored and cubed.
1/2 cup raisins.
Place all the ingredients in a heavy saucepan over a low heat. Continue to stir and the apples simmer. You want them to be tender, so don’t overcook them into a mush.
To serve 4 – 6
Pamela’s Gluten-free mix
Additions: I added 3 tbsp ground flax seed, 2 tbsp melted coconut oil, 1tbsp almond milk.
I always fry pancakes in raw coconut oil because it gives them a wonderful taste, and is super-healthy.
I heat about 2 tbsp of the oil in my cast iron frying pan, and when it’s bubbling away, I add the batter.
Make sure your pancakes are piping hot before serving. It helps to warm the plates. Serve with a good dollop of cashew cream and and spoon of the warm fruit.
BTW: The cream will stay good for 2 days in a sealed container in your fridge.
Whenever I make risotto, which is almost weekly in the winter, I make a little too much so that I can make a batch of these delicious Risotto cakes the next day. You can make them with any kind of risotto. I made a butternut squash and mushroom risotto. The tempeh gives these cakes a wonderful flavor.
You will need:
About 1 1/2 cups cold risotto
3/4 cup grated tempeh
1 cup breadcrumbs (I made my own from gluten-free bread)
4tbsp of either canola expeller-pressed oil or virgin coconut oil
Pour the breadcrumbs onto a large plate and season with salt and pepper.
Shape the cold risotto into about 6 small patties.
Press the cakes into the crumbs, making sure they are well-coated on both sides.
Place them in the fridge for at least 1 hour.
Heat the oil over a high heat until it sizzling. Carefully drop in the cakes and fry on each side for about 3 minutes, or until well-browned and crispy.
Set them on a recycled paper towel, and keep warm in the oven until you plan to eat them.
They are delicious served with steamed green beans and/or a crunchy green salad.