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

Not to toot my own horn, but these are unbelievably good!  I can't have many cashews because of the oxalate levels but these are worth suffering for :)

INGREDIENTS:

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)

METHOD:

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.

5 comments:

  1. If you are looking to order Cashew nuts or any other fresh nuts, have a look at Multinuts 2U. You can find them at http://www.multinuts2u.co.za

    ReplyDelete
  2. Suzanne's DailyDecember 24, 2010 at 1:41 PM

    I wonder how this would work with almonds? I'll test it out and let you know. Thanks for another yummy holiday treat.

    ReplyDelete
  3. I think it would work fine with pretty much any nut or seed or combo. Let us know your results :)

    ReplyDelete
  4. Out of almonds, out of lemon, but had just enough walnuts for the recipe. Delicious! I would never think of using cardamom, but combined with honey, it's delicious! Will gave it 2 thumbs up. Thanks again.

    ReplyDelete
  5. Yum. I made a twist on this and think I'll have to plant some nut trees to keep up with the demands! I did:
    1.5 c. almonds,
    1/2 c sunflower seeds,
    1/2 c pumpkin seeds
    1.5 cup pecans.
    2T ghee and 2T coconut oil (because I was running out of ghee!).
    Zest of one lemon,
    1t cinn, 1/2 t clove, 1/2 nutmeg.
    1/2 c. honey.

    I sprinkled sea salt and coconut over it as it was cooling on the pan.
    YUM!

    Thanks for sharing your recipe.

    ReplyDelete

Copyright

All photographs and written materials are the sole property of the posters, as applicable by law, unless otherwise noted.