Monday, March 18, 2013

Cashew Cream, Spiced Persimmon & Salted Pistachio Crumble



Breakfast is by far my most favourite meal of the day.  It’s the meal that I am always most hungry for, it’s the meal that sets my day and it’s something that I always allow time for.   I am definitely not one of those people who can eat the same thing for breakfast everyday, day in, day out - no way.  I like mixing it up and tend to go through phases, usually directed by what is in season or by what I feel like.

For those of you who know me well I am a huge fan of local food, farmers markets etc.  I drag my two  boys along to our local one at the crack of dawn pretty much every Saturday morning - rail, hail or shine.  Once upon a time the boys would complain, but now on a Friday evening when putting them to bed their last words usually are “see you in the morning for the market”.  It’s music to my ears.

On the weekend I met for the second time this couple who had a selection of hand crafted raw goods on sale.  Swoop I did, and came away with a few packets of their raw crackers  and their version of what I have prepared here.  My mum and I shared it, and with our last mouthful agreed we would have a go at recreating it.    My version uses rice malt syrup meaning it’s not 100% raw but hey, that’s cool because it tastes super yummy and is dairy, gluten and grain free.  It’s not as good as good natured living’s but I don’t have access to them every day so this will have to do for now, and with persimmons coming into season here I will be making this one again some time soon.


Cashew Cream, Spiced Persimmon and Salted Pistachio Crumb
Serves 2 - 3

Cashew Cream

2/3 cup cashews, (soaked for a minimum of 2 hours  or overnight)
1/2 cup coconut water
1/2 Tbs rice malt syrup
Seeds from 1/2 a vanilla bean

Drain the cashews from their soaking water
Place drained cashews in a high speed blender with the coconut water, rice malt syrup and seeds from the vanilla bean
Whiz on high speed until smooth and set aside in a separate bowl

Spiced Persimmon

2 small persimmons (165 gms)
1/2 tsp cinnamon, ground
3 Tbs coconut water

Peel the persimmon and place in a high speed blender along with cinnamon and coconut water.
Whiz until your desired texture ( I like to leave a bit of chunk to mine)

Salted Pistachio Crumb

1/4 cup pistachios
pinch of sea salt

Place the pistachios and sea salt in a mini food processor and whiz until resembles fine crumbs

To Assemble

Spoon cashew cream into a bowl and top with spiced persimmon and pistachio crumb.



My photography assistant below is also very good at helping himself to whatever is in view of the camera.  


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6 comments:

  1. I love making cashew cream! I just use water and cashews and have it cold. My favorite way to use it is on chocolate oatmeal with strawberries.

    ReplyDelete
    Replies
    1. HI magdalen

      Thank you for your comment. I have to say that I had it on granola this morning and it was a delicious way to eat it as well.

      Delete
  2. What a nice mix of textures and colours- so very gorgeous indeed!

    ReplyDelete
  3. now that was love at first title ... so many of my faves all together! and what a romantic plating :) i love that you used coconut water in making the cashew cream - will definitely have to try that!

    Let's try to catch up again for a coffee xx

    ReplyDelete
  4. I love cashew cream, it's one of those wonderful bases that lends itself to many preparations and spiced persimmons sounds perfect with it.

    ReplyDelete
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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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