I am constantly in search of new ways to concoct treats, that are not only gluten free, but *somewhat healthy, or at least not loaded with processed sugar and other such “toxins”. Don’t get me wrong, I made a batch of puppychow (muddy buddies, what ever you want to call them) covered it in powdered sugar and set aside a hand full or two before packing it up to give away as a gift, Drew and I then devoured the puppy chow like we would never eat again.
All things aside, I do prefer my guilty pleasures to taste divine but not carry as much of the actual “guilt” factor with them. One of my most coveted guilty pleasures is of course pancakes (and pancake-cake, which is a story for another day), to be completely honest breakfast baked goods just get me. I’m not sure why, there is something about a sweet treat for breakfast that feels like it doesn’t count. Often times however, those sweets carry more calories and sugar than their dessert counter parts, topping them with sugar soaked fruit does not counter act this fact either, though it may trick your brain momentarily into justification “it has fruit on it! I’m golden.”
I want to share with you a recipe for an extra delicious concoction that that will make any of your breakfast baking adventures that much better.
-SWEET CASHEW (RICOTTA) CREAM-
What you will need:
1/2 cup raw cashews
3/4 cup water
2 tsp vanilla
1/4 tsp sea salt
juice from 1/2 a large lemon
Place all ingredients into Vitamix or blender, puree on high for 1-2 minutes until creamy and smooth. Pour into a bowl and set aside. You can chill and keep for baking later, add a little extra water the day you bake with it so it doesn’t dry out.
If you are feeling twirly and want to have a sweet strawberry (or any other fruit filling) as well, boil 1 cup chopped strawberries in 1/4 cup water, 1/4 cup unsweeted vanilla almond milk, 3 tbsp agave, turn down the heat and let simmer for 15 minutes. Pour into the remaining cream that sticks to your blender (after you have poured it into a bowl), puree.
We straight up poured both toppings onto our pancakes and it was to die for (Drew recommends a little pure maple syrup on top… and when I say a little I mean you should be able to swim in it, he has an addiction to syrup, I think he may be related to Buddy the Elf). I am attempting to bake it into Oat Muffins as we speak… I will let you know how it goes, I have a feeling it will be damn delicious.
*I will not say everything I make is a “health food” because it most certainly isn’t.
Needless to say, the muffins came out amazing. I will work on perfecting that recipe...