My apple-almond dessert is great to increase fiber and help nourish your metabolic process. This can be a dessert but also, it’s a perfect breakfast.
This recipe serves two.
Prepare: Soak a cup of cashews in water for four hours, then rinse. Don’t soak longer than eight hours or the cashews can become bitter. For this recipe, you need them as mild as possible. Be sure to not use roasted or salted cashews–raw only
As in all of my recipes, use organic when possible.
2 apples, peeled and diced (I used granny smith) but any will do.
1/2 cup of raw almonds, chopped in processor or, in a pinch, Justin’s brand almond butter (3 tablespoons)
1/2 cup of dates (any) pitted
1/4 cup of sunflower seeds
1/4 cup of rolled oats
a tablespoon or two of oat flour
a dash or two of cinnamon
Mix all ingredients by hand (fold) and using an ice cream scoop or tablespoon, place on parchment paper in dollops, in a preheated (325 degree) oven.
Shape into circular mounds.
1 cup raw cashews, drained.
4 teaspoons of maple syrup
a dash of vanilla
Mix all ingredients in a Kitchenmaid blender, and add water by the teaspoon until it is smooth but retains thickness. Refrigerate for 1 to 24 hours, covered.
Cook the apple mixture for 20 minutes. With a spatula, place on a lightly oat-floured serving dish.
Let cool about an hour or, refrigerate up to 24 hours, covered. I personally just cool mine at room temperature for an hour. Your willpower might surpass mine.
When it cools, top with the cashew cream sauce and if you wish, add an additional dash of cinnamon to each one.
Powerful, flavorful fiber and protein mix.