GLUTEN-FREE CASHEW OATMEAL CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h15m
Yield one 9-inch cake (about 8 servings)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
- Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
- Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
- Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.
CASHEW LENTIL LOAF FOR THE CROCK POT
This is posted in response to a request for a vegetarian loaf that cooks in the crock pot. It is from "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson.
Provided by ladypit
Categories Cheese
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spray an 8 by 5 inch loaf pan and set aside.
- In a large dry pan toast the cumin seeds until they start to brown and release their aroma. Right away put it in a spice grinder or a mortar and a pestle. Grind to a powder and set it aside.
- Put the pan back on the stove and add the vegetable oil. Add the onion and celery and cook until the celery is soft, about 5 minutes. Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper. Cook, stirring, for 2 minutes. Remove it from the heat and set aside.
- In a large mixing bowl combine the lentils, cheese, and cashews. Add the cooked vegetables and stir well. Add the eggs and mix well.
- Put the mixture into the prepared pan. Cover the pan tightly with foil and secure with a rubber band or string.
- Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.
- Cover and cook on high for 4 to 5 hours until the loaf has set.
- You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.
Nutrition Facts : Calories 526.7, Fat 34.7, SaturatedFat 15.2, Cholesterol 165.1, Sodium 959.9, Carbohydrate 29.3, Fiber 7.7, Sugar 6, Protein 27.7
CASHEW BAKLAVA
I always wanted to make Baklava, but it seemed like so much work. The son of my neighbor's friend showed us both how to make it...it's really quite easy and so delicious. I like to mix up the nuts in the filling and use walnut, cashews or pecans.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. For filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer four sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter., Using a sharp knife, cut into 24 triangles. Bake until golden brown, 20-25 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.
Nutrition Facts : Calories 258 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
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