Cashew meal is a great alternative to almond flour. Cashews are naturally sweet and don't have the bitter taste that almond may have. Creamy white with rich nutty taste.
A great alternative to be used in baking for those on low carbohydrate diets, as well as paleo and gluten-free diets. As an ingredient, it adds moistness and rich nutty flavor to baked items.
In addition to being delicious, cashew nuts have their own virtues for the health.
Naturally zero in cholesterol, rich in heart-healthy fats, protein, dietary fiber, vitamins and minerals. Cashews are a good source of vitamins B1, B5 and B6, vitamin K, copper, magnesium, manganese, phosphorous, iron, selenium, and zinc and of course with good doses of other essential minerals.
Only a handful of cashews per week already helps to maintain a healthy diet. As with the other nuts, they may help in lowering the risk of cardiovascular diseases due to its content of monounsaturated fatty acids, type 2 diabetes, gallstones in men and colon cancer in women; and may help in reducing the levels of bad cholesterol.
- -37% Iron (Daily Value per 100 g serving)
- -53% Zinc
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the fridge, 6 months after opening.
Gluten Free Cashew Flour Pancakes
- 1 cup cashew meal
- 1/2 tsp baking powder
- 1-2 tablespoons sugar
- 1 tsp vanilla
- 2 eggs
- 2 tablespoons coconut milk
- unsalted butter for frying
- Mix cashew meal, baking powder and sugar.
- Add eggs, coconut milk and vanilla.
- Whisk to combine.
- Cook as you would a normal pancake. In pa pan, add butter, and scoop a desired amount into the pan, cook until it bubbles, and flip to cook the other side.