No, it is not a spelling error I assure you, I really did make ‘Flashew Butter’! Well, that is I made a rich, nutty glorious, stick-to-the-roof-of-your-mouth spread using a combination of cashew nuts and flax seeds (or linseed depending on where you come from). With two clear stars in this recipe, it made sense to mesh the names to create one amazing taste sensation – thus flashew butter is born!
The combination of lightly dry roasted cashew nuts and ground flax seed makes for an awesome little powerhouse of a spread. The tastes linger on the mouth & make a seriously great addition to lots of recipes, including baking and smoothies.
Cashews can get a bit of a bad wrap because of their higher content of saturated fat than other nuts, but I also know it to be the kind of fat that is much more efficiently processed by the body and causes me no ill IBS effects. Add the super goodness of ground flax seed – known to be a powerhouse in the treatment of constipation predominate IBS such as mine, and I am scooping and eating this spread by the spoonful!
Other benefits of flax seed include, improving digestive function, reducing bloating, improving blood cholesterol levels and heart health, just to name a few. It is also a fantastic source of Omega 3 fatty acids for those who don’t eat a lot of fish or are a vegetarian or vegan diet. I love the stuff, it has been a game changer for me with regard to overcoming my IBS symptoms. You should talk to a doctor / dietitian about the health benefits and the best ways to incorporate it into your diet.
The texture of this spread is similar to peanut or other nut butters. The taste is so, so, so much better – rich, toasty, warm and earthy are words that come to mind. I love to spread it straight onto rice cakes or gluten free toast for a healthy morning or afternoon snack. So good!
All you need is the ingredients, a food processor (or powerful blender) and about 20 spare minutes and you will have a jar of pure, edible gold! Easy and delicious, just the way I like it.
This is how it comes together;
- 3 cups cashew nuts
- 5 tablespoons flax seed (linseed), ground
- 1 tablespoon vanilla extract
- 1 tablespoon pure maple syrup (optional)
- Preheat oven to 170 degrees Celsius.
- Spread cashews in single layer over a large baking tray.
- Dry roast for 10 minutes or until lightly browned.
- Allow to cool.
- Grind the flax seed to powder using a coffee or nut/seed grinder, or mortar & pestle,
- Using a food processor, add cashews & blitz until broken down - about 40 seconds.
- Add the ground flax & vanilla extract & continue blitzing until oils are released & a thick paste forms, scraping down the sides from time to time.
- Be patient, this will take about 10 minutes*.
- Taste & if you feel it needs a little sweetness, add the maple syrup & blitz again until well combined - (I personally did not feel it needed it, but it is up to you).
Store in the fridge for up to two weeks.
So there you have it, ‘Flashew Butter’, fresh from my kitchen to yours. I hope you like it as much as we do.
Word from the wise, once you have this it will be hard to go back to store bought nut butters, so I try to keep the ingredients on hand to make a new batch as soon I start scraping the bottom of the jar. You could also use lightly roasted almonds, or hazelnuts if you prefer. All are delicious.
Do you have pet names for food combinations you love? Tell me I am not the only one!
Cook! Eat! Enjoy!