Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, December 23, 2010
Lemon Cardamom Cashews
2 T butter or ghee
1/3 c honey
zest of 1 lemon
1 1/2 tsp cardamom powder
2 cups of cashews (preferably soaked and dehydrated)
Dry toast the cashews in an iron skillet or other heavy-bottomed pan on medium heat until they are slightyl browned and crunchy.
Add the butter, allow it to melt, then add the other ingredients. Stir them to combine and cook until the liquid has bubbled for about 5 minutes.
Pour the mixture onto a cookie sheet lined with greased parchment paper and allow to cool.
Store in an airtight container preferably in the refrigerator.