March 26, 2012

Gluten Free Strawberry Shortcake with Raw Cashew Cream

In our parkside apartment, Saturdays are holy. We stumble out of our bright, quiet rooms and share a few words and cups of coffee and often, breakfast. We are glad to have a new roommate, GY, to share this ritual with. She is a bright and creative spirit with hair for miles and some of the best dance moves in South Brooklyn. She also happens to eat gluten-free, posing a new and exciting challenge to our diverse, collective palate. This weekend, I tested my amateur hand at gluten free biscuits. It seems I was missing a rather important component, xanthan gum, to hold everything together, but the biscuits were salvageable and I dressed them up with thick cashew cream and fresh strawberries. The biscuits were a bit savory and the cream not overly sweet, but I am not apologizing for making dessert for breakfast. That did happen.

Cashew Cream
2 cups raw cashews
cold water
2 tsp. agave nectar (optional)
1/2 tsp. vanilla (optional)

Place the whole or halved raw cashews in a blender and fill with just enough cold water to cover the tops of the cashews. Let this soak for a few minutes while you slice strawberries. Blend on high for 3-5 minutes, scraping the sides of the bowl occasionally. Add agave nectar and vanilla if you wish and blend again. Chill and serve!

Stay tuned for an improved gluten free biscuit recipe!


1 comment:

  1. Good golly! I ate a PB&J for b-fast this morning...