Raw Biscotti & Cashew Cream

This is one very yummy recipe that you can make – ready for when friends pop over for a cup of tea – you can impress them with your raw culinary skills 🙂

Ingredients

  • 2 cups of almond meal ( save your almond meal from making almond milk by placing it in the freezer to keep until ready to use)
  • 1 cup of walnuts ( crushed )
  • 1/2 cup of shredded coconut
  • 2 Tablespoons of all spice
  • 1/2 teaspoon of salt
  • 1 Tablespoon of cinammon
  • 1/2 cup of ground linseed’s
  • 1/2 cup of olive oil
  • 6 drops of hazelnut stevia – it gives a nice nutty flavor ( plain or flavored ) – you can purchase flavored stevia through The Raw Food Store

Method

  • Add all ingredients apart from the oil and linseed’s into a large bowl and mix thoroughly.
  • Add a little oil and linseed’s at a time kneading the mixture into a dough ( linseed’s will absorb the moisture and expand) – keep adding a little oil and little linseed’s at time and knead again –  repeat until all the oil and linseed’s have been used.
  • Shape the dough into a loaf and place on a chopping board which has been lined with ground linseed’s so the dough doesn’t stick.
  • Form a square shape and cut into small squares.
  • Dehydrate at 115C for three hours.
  • Store refrigerated.

Cashew Cream

Ingredients

  • 1 cup of soaked cashews
  • Squeeze of half a lemon
  • 1 teaspoon of vanilla extract
  • 2 Tablespoons of coconut oil

Method

  • Soak cashews for 2-3 hours, rinse and drain.
  • Place all ingredients in a high powered blender until smooth.
  • You may need to add a little water if the cashews get stuck in the blender to get it going until it is nice and creamy
  • Place in the fridge for an hour until cream thickens and then onto biscotti, or serve with other raw dishes.