4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)
4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Time 29m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
- Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
- Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
- Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
- Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1/4 cup, Calories 137 calories, Sugar 5g, Sodium 2mg, Fat 10g, SaturatedFat 3g, UnsaturatedFat 7g, Carbohydrate 10g, Fiber 1g, Protein 3g
COCONUT-CASHEW BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
CASHEW CRISPS
This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you! If you want to change these up a little you can also put a small nugget of chocolate in the center of the balls!
Provided by Foxfire13
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees F., rack in the middle position.
- Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
- Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
- Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
- Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
- Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Nutrition Facts : Calories 683, Fat 38.5, SaturatedFat 19.7, Cholesterol 115.5, Sodium 685.4, Carbohydrate 78.8, Fiber 1.6, Sugar 43.6, Protein 8.6
COCONUT CASHEW CRUNCH
The crunch is always a hit for Christmas snacking. It's one of my husband's favorites-and he says he doesn't like coconut! It's incredible on ice cream. -Dana Nemecek, Skiatook, Oklahoma
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 3 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.
Nutrition Facts :
GLUTEN-FREE VEGAN FLOURLESS COCONUT CASHEW COOKIES
You'll love this healthy plant-based Flourless Coconut Cashew Cookies recipe made with only 9 clean, real food ingredients and are ready to enjoy in under 30 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Flourless | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
Provided by Karielyn Tillman
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Nutrition Facts : ServingSize 1 cookie, Calories 181 kcal, Carbohydrate 13 g, Protein 3 g, Fat 14 g, Sodium 79 mg, Fiber 2 g, Sugar 7 g
COCONUT CASHEW COOKIES
I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free, so I've also tried a variety of gf flours. Finally, I meet with success! This is a moist cookie that holds up to dunking in tea or coffee with a nutty, light, mildly sweet flavor that is a bit exotic. Make these for afternoon tea parties or pull some out for surprise guests.
Provided by smallbitesbigworld
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.
- Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop. Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.
- Bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 30.3 g, Cholesterol 25.7 mg, Fat 32.3 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 18 g, Sodium 246.6 mg, Sugar 11.6 g
COCONUT CASHEWS
These candied coconut cashews are completely addictive. So good that you will not want to stop eating them until they're gone. And then you have to make more.
Provided by Bake.Eat.Repeat.
Categories Snacks
Time 1h25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the granulated sugar, coconut and salt until well combined.
- In another bowl, whisk together the egg white and vanilla until frothy.
- Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated.
- Then pour the coated nuts into the bowl with the coconut and sugar mixture and toss until they are well coated.
- Pour the nuts onto the prepared baking sheet and spread them out evenly.
- All the coconut mixture won't stick to the nuts, it's okay, just pour it onto the baking sheet with the cashews and most of it will bake onto the nuts in the oven.
- Bake for 1 hour and 15 minutes, stirring once or twice.
- Allow the nuts to cool completely on the baking sheet.
- Store in an airtight container at room temperature for 2-3 weeks.
Nutrition Facts : Calories 126 calories, Carbohydrate 16.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.4 grams fat, Fiber 0.7 grams fiber, Protein 2.1 grams protein, SaturatedFat 2.4 grams saturated fat, ServingSize 1/4 cup, Sodium 152 milligrams sodium, Sugar 13.4 grams sugar
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