Sunday, June 9, 2013
If you've read my last post, Chocolate Olive Oil Brownies with Cashew Butter-Cream Spread, you'll know I recently got a Vitamix and since then have been making fresh nut butter on a regular basis. I eat it plain a lot or with fresh fruit (especially bananas!), but I've found it is also a great ingredient to cook with. Which leads me to my latest dish, Toasted Coconut Nut Butter Cookies.
In this dish I have combined raw almonds and cashews to form a thick, creamy butter, along with some toasted coconut for a little crunch and extra flavor. The eggs alone were enough to poof up the cookies, and the nut butter helped them hold a uniform shape, so no flour was needed! They tasted kind of like chunky peanut butter cookies. I decided to drizzle a little chocolate over top too because...chocolate. I feel that chocolate makes every thing better, but if you are a big nut butter fan these cookies are good on their own as well, so feel free to leave off the chocolate sauce if you like. :)
Sunday, June 2, 2013
My husband has been asking me for brownies over the past several days, so I decided to combine my love for nut butter, cashew in particular, with his love for brownies. I must say, they turned out to be delicious! I decided to use almond flour instead of coconut flour, and olive oil instead of my usual coconut oil for the base, and it actually worked out nicely. The brownies are pretty fluffy, but they are a little dry. However, the cashew cream adds a nice moistness and compliments the brownies very well. And best of all, these brownies are gluten-free,dairy-free, and made from natural ingredients, so you don't have to feel so guilty about eating them. :)