Wednesday, 4 April 2018

Macadamia Cream

This recipe is: Gluten Free, Dairy Free, Low Fodmap, Suitable for Interstitial Cystitis, Paleo, Vegan, Refined Sugar Free and Grain Free (can be No Added Sugar)

Scroll to the bottom of this post for ingredient tips


Ingredients
  • 90g Macadamia Nuts (pre-soaked in boiling water and 1/2tsp salt for 3 to 4 hours)
  • 180 ml Almond Milk
  • 45g Coconut oil (melted)
  • If you do not want a pouring consistency Cacao Butter creates a more solid texture)
  • 1.5 tsp Vanilla extract/seeds from 1 vanilla bean
  • 0-4tbsp Maple Syrup (optional: depends if you have a sweet tooth)

Method
  1. After you have soaked your macadamia nuts for 7-12 hours drain then and give them a quick rinse.
  2. In a nutribullet (or food processor) add the macadamia nuts, almond milk, vanilla extract and melted coconut oil and blend until smooth and creamy. If you are using a small food processor or nutribullet you might have to keep stop and starting it so it does get too hot (as eventually that will break the machine)
  3. Taste the filling. If you want it sweet add maple syrup a tablespoon at a time and process again until you read your desired sweetness. You can have a play around here depending on what you are using your filling for as you could add flavourings here such as rose water, frozen strawberries/raspberries/blueberries, raw cacao powder etc.
  4. How to use:
  • Store in the fridge for a lovely 'pouring cream or custard'
  • Put in freezer for about an hour for a thicker, more stable cream and you may need to thaw it slightly then use to top or fill a cake (as I did here) or sometimes if using Cacao Butter then put in the fridge for a while. It really depends on the temperature of your kitchen, fridge and freezer!
  • To makes a glorious alternative cheesecake topping for those who are dairy-free, low fodmap, just add your desired flavourings (e.g. frozen raspberries, cacao powder or liquid sweetener and whiz up) then pour over a cheesecake base and place in the freezer for 2-3 hours and bring out for at least 10minutes before serving for a creamy cheesecake consistency






INGREDIENT TIPS

- ALMOND MILK
Try and buy a brand with no preservatives or sweaters added such as Rude Health, Plenish or Provamel or make your own

Sprouted almonds, coconut sugar, chocolate (raw cacao butter, raw cacao paste, raw cacao powder), raw coconut oil, salt, revitalised water

- ACCESSING SPECIAL INGREDIENTS
All my ingredients were as pure, unrefined and organic as possible. They are all gluten free, dairy free and refined sugar free. It is much easier than it used to be get hold of these types of ingredients these days. You can get a version of all of these ingredients from Ocado, but also some good shops to also look at, which you can find online, are Holland and Barret, The Raw Chocolate Shop, The Raw Chocolate Company and Raw Ecstasy. Of course if you can get to your local independent health food shop they will probably be help you with these ingredients too.

- QUALITY
All my ingredients were suitable for Coeliacs and mostly organic. By the best quality ingredients you can afford but most importantly check the labels to make sure what you are buying is as natural as possible for a better tasting cake and, of course, good health.



(N.B. I love to bake but due to being house and bed bound most of the time it's not that easy so all the recipes are on here are a collaboration between my mum and I. Most of the time that means me wrapped up in a blanket and instructing her as she goes along, but it seems to work and is a lot of fun doing it together.)

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