Red Cashew Coconut Curry Cauliflower Rice

This is a very exciting recipe for us because it's savory! Our go-to creations with our coconut butters are mostly sweet, so when we get an idea for something savory, it's super special! This one was contributed to us by our friend, Dana with Real Food with Dana and I am so excited to share it with you today. This curry cauli rice recipe is pretty awesome- and we're huge fans of curry, so we know quite a bit about this stuff. Our Cashew Cookie Butter adds a nice creamy texture with a nutty flavor to balance out the curry and ginger- so perfect! Let us know what you think of this one and go follow Dana for some more awesome healthy recipes!

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

• 1 Tbsp coconut oil
• 1 small head cauliflower
• ¾ cup full-fat coconut milk (I only used the cream from the top of the can)
• 1 ½ Tbsp red curry paste**
• ½ tsp minced ginger
• ½ tsp minced garlic
• ½ tsp sea salt
• 1/2 Tbsp lime juice
• 2 Tbsp Nikki’s Cashew Cookie Coconut Butter

Directions

1. Make your cauliflower into rice by putting it through the shredding attachment on the food processor. Set aside.
2. Add the coconut oil to a large pan over medium heat, allow it to melt completely. This should take about a minute.
3. Once the pan is hot and the oil is melted, add the cauliflower. Sauté for about 5 minutes, until the cauliflower is lightly browned and soft, but not mushy.
4. Stir in the coconut milk, minced ginger and garlic. The coconut milk will bubble since the pan is still hot: stir the rice continuously for about 1 minute, then turn the heat down to a simmer.
5. Stir in the curry paste, coconut-cashew butter, sea salt, and lime juice, using a wooden spoon or rubber spatula to break up the curry paste and distribute it evenly throughout the dish. Simmer an additional 5 minutes to allow the flavors to come together. Taste to adjust salt.
6. Serve hot, with your protein of choice! Garnish with cilantro and chopped scallions.

Notes

**Feel free to add more curry paste, to taste, if you like it extra spicy!

Recipe + Pictures by Dana of www.realfoodwithdana.com  and @realfoodwithdana on instagram.

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Lemon Poppy Seed Bread with Blueberry Glaze

Ingredients:

• 1 cup raw cashews* or 1 cup + 2 tbsp cashew/almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1.5 tsp baking powder
• 1 tsp baking soda
• 3 eggs
• 1/4 cup Nikkis Cashew Cookie Butter, melted and cooled slightly
• 1/2 cup non-dairy milk**
• 3 tbsp honey, melted and cooled slightly
• 5 tbsp lemon juice (from ~ 2 small lemons) 
• zest of 2 lemons
• 1 tsp vanilla
• 1 tbsp poppy seeds
• 3/4 cup fresh/frozen berries, cherries (optional)
• For the glaze (optional): 1/4 cup cashews, 4 tbsp Nikkis Cashew Cookie Butter, 1 tbsp honey/maple syrup, 1/2 cup berries, 1 tsp lemon juice, 1/2 tsp vanilla, water (to thin out)

Preparation:

1. Preheat oven to 365F. In a food processor, pulse the raw cashews until it becomes a fine meal. Be careful not to over process or it will become nut butter. Pulse a few seconds at a time. Combine the cashew meal, coconut flour, salt, baking power and baking soda in a bowl. 
2. In a separate bowl, whisk together the eggs, Coconut Butter, honey, lemon juice, lemon zest, vanilla, and milk until combined. Add the wet ingredients to the dry. Add the poppyseeds and whisk until combined. 
3. If using frozen berries, toss in 2 tsp of coconut flour to coat. Fold the fruit into batter. Pour batter into a greased or parchment paper lined loaf pan. Bake at 365F for 45 minutes. If the top is browning too fast, cover with foil and continue to bake. This recipe may be used to make muffins or mini loaves (bake for 25 minutes) or donuts (bake for 18-20 minutes). 
4. To make the glaze, blend together all the glaze ingredients except for the water in a high powdered blender. Adding one tablespoon of water at a time, thin out the glaze. The glaze should be thinned out enough to fall off a spatula in "ribbons."   

* The cashew meal does not have to be a super fine powder, but small and mostly uniform granules would be okay. Alternatively, some grocery stores carry pre-ground cashew meal. Or use almond flour, but the flavor would be slightly different. 

** I used 1 tbsp coconut cream, which is the thicken cream that forms from a cooled can of full fat coconut milk, plus enough water to make 1/2 cup. I chose to thin out the cream with water (to equal 1/2 cup) instead of just using a shaken can of coconut milk since it has the consistency more closely resembling milk. Alternatively, another non-dairy (or dairy, if you tolerate) milk (i.e almond, soy) may be used in place of the thinned out coconut cream. But don't add any water to thin that out.

Recipe + Photos by Denise @denimelon denimeloneats.blogspot.com 

Lemon Cookie Sandwiches

My friend Jessi over at Jessiskitchen.com offered to help us out with her creative ideas for some awesome recipes and this is one I'm so excited to share with you guys. We use the Vanilla Cake Batter in the frosting combined with some palm shortening and lemon zest for a light and airy whipped frosting. These lemon cookie sandwiches are great for a Spring afternoon snack or to make for a brunch or party! They're just such a great tasty treat! 

Yields: 8

Lemon Cookies: 

3/4 cup palm shortening 

3/4 cup coconut sugar

1 egg

1 egg yolk

2 tsp vanilla

1 tablespoon lemon juice

1 tablespoon lemon zest

2 cups almond flour

1 teaspoon baking soda

¼ teaspoon salt

Lemon Cake Batter Frosting

1 cup palm shortening

1/3 cup powdered coconut sugar

¾ cup vanilla cake batter coconut butter, softened but not melted

2 teaspoons vanilla extract

3 tablespoons of lemon zest 

 Directions

1. Preheat oven to 350.
2. Place the shortening and sugar in a mixing bowl and beat thoroughly with a stand or hand mixer. The mixture should be creamed and fluffy.
3. Add the egg, egg yolk, and vanilla and mix until combined and then mix in the lemon juice and zest.
4. Add the baking soda, salt, almond flour and mix. 
5. Use a scoop to get a heaping tablespoon of batter. Press the scoop against the side of the bowl to flatten the dough and then place it on the baking sheet and then flatten to top some.
6. Bake the cookies for 10-12 minutes or until they are starting to brown on the edges. Let the cookies cool for about a minute and then remove to a cooling rack. 
7. Use the whisk attachment on a hand or stand mixer and place the palm shortening and powdered coconut sugar in to the bowl and whip the mixture. Add the coconut butter, vanilla and lemon zest and beat until you have a smooth and fluffy mixture. 
8. Let the frosting set in the refrigerator for about 15 minutes while you finish preparing the cookies. 
9. Once the cookies have cooled, scoop about 1-2 tablespoons of lemon filling on to the middle of the cookies. Spread the mixture with a knife and then place the other cookie on top. Repeat with the rest of the cookies. 
10. Store in an airtight container in the refrigerator. 

Notes: 

Make sure that the palm shortening is not too soft or melted. If necessary, place the shortening in the refrigerator for about 30 minutes to help it solidify some. 

To make powdered coconut sugar just the place the mixture in a spice/coffee grinder or blender and pulse until you get a fine powder. 

This recipe was brought to you by Jessi over at Jessiskitchen.com and @jessiskitchen on IG. 

Single Serve Chocolate Chip Brookie {Blondie + Cookie}