I can't tell you how much I love this recipe. It's just scrumptious. Chewy, crunchy, bready scrumptiousness. I love it as an alternative to serving bread with soup, chili, salad, or grabbing and munching on the go. And it freezes well, if you decide to make several batches at a time. Our favorite is this basic recipe, but there's so much room for play here! Herbs, garlic, parmesan... think of it as a delicious blank canvas.
B&B = blend and bake = super easy
YIELD 4 servings
INGREDIENTS
1 cup raw cashews
2 tablespoons tapioca starch
1 egg, beaten
3 tablespoons full fat canned coconut milk
1 tablespoon ghee, butter or coconut oil (I love ghee with this one!)
1/2 teaspoon salt
INSTRUCTIONS
1. Blend all ingredients until smooth (should be sticky and hummus-like) - I use my immersion blender in a glass jar
2. On a silicone baking mat or wax paper, spread into 2 disks, about 6" diameter each
3. Bake at 350F for about 15 min (more time = crispier, less time = chewier)
4. I slice each round into 4 pieces and serve 2 pieces per person
NOTES
You can control how crunchy or chewy it gets, depending on how thick it is when you bake it. This means it can also make great crackers! Just spread into 4 very thin disks and bake 10-12 minutes, or until it's as crunchy as you prefer (probably not more than 18 minutes)
If you choose to soak the cashews first, do so in filtered water with 1/4 tablespoon of salt, then rinse and pat dry before using.