Lorrie mentioned making cashew butter one evening on twitter and I squealed with joy when I realized I had cashews in my pantry. And then I had to make something to put it on. I just love this breakfast.
oatmeal maple scones
1 3/4 cup flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tbsp baking powder
1 tbsp powdered sugar
1/2 tsp salt
3/4 cup butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk
Preheat oven to 400. Line baking sheet with parchment paper.
Whisk together all dry ingredients. Add butter and work into dry ingredients with a pastry cutter or your fingers. Combine maple syrup and milk and then add to the flour mixture. Stir together by hand.
Roll into a rectangle. Cut in half and then into 8 squares. Cut each square into a rectangle.
Bake 20-25 minutes or until golden brown.
Makes 16 scones.
Nutritional info: 164 calories; 9.1g fat; 18.4g carb; 1.1g fiber; 2.6g protein.
2 cups roasted cashews
2 tbsp honey
2 tsp vanilla extract
1/2 tsp salt
Combine all ingredients in a food processor. Process until smooth and thick, about 8 minutes. Scrape down the sides as necessary.
Store in airtight container in the fridge. Allow to sit out a few minutes when serving and it will become easier to spread.
Makes 24 servings, about 1 tbsp each.
Nutritional info: 71 calories; 5.3g fat; 5.1g carb; 0.3g fiber; 1.8g protein.