Spinach & Cashew Cream Dip

Below is the recipe for the spinach dip that I mentioned in a blog post a few weeks ago.

spinach dip

It is a very easy recipe.  You could use the cashew cream base and change the ingredients to make other dips.  For example you could add some french onion soup mix to make a french onion dip.  I use this recipe to make my own gluten free onion soup mix.

Spinach & Cashew Cream Dip

Ingredients

  • 200g raw cashews
  • 1/2 tsp salt
  • couple of handfuls of spinach
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1/2 tsp coriander
  • 1/3 cup water (extra for soaking)

Method

  1. Cover cashews with water and add the salt.  Soak for 8-12 hours.
  2. Drain the water from the cashews and rinse.
  3. Place the cashew into Bellini and process for 10 secs, speed 8.
  4. Add the rest of the ingredients and blend for 20 secs, speed 5.  Add more water as necessary to get the right consistency.

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What I’ve made this week

chocolate cupcakes - Healthy Chef

GF, DF Chocolate muffins

Finally got my cooking mojo on again and made a few things this week.

My husband has been reacting to something and getting spots again.  We think it might be one of the gluten free flours that I’m using (probably hidden sulphites).  So I tried these Chocolate Cupcakes from Healthy Chef.  These cupcakes are grain free.

milo cupcakes

milo muffins

For my children I made these milo cupcakes from Essential Kids but used this gluten & dairy free milo recipe and almond milk to make them.  I did use real butter as I’m trying to see if my son can tolerate some butter even though generally he is dairy free.   They have been eating them but my daughter thought they were a bit dry so I will had some more liquid/fat next time.  I will need to make up some more of the gluten & dairy free milo.

cereal bars

cereal bars

We also had lots of cereals left that were bought as holiday treats, chosen by my children but they didn’t want to eat them anymore.  The cereals were all dairy & soy free but by no means healthy.   Too use them up I made these homemade rice puff bars but subbed the rice puffs for the cereals we had.  These are going down quite well.    We still have crunchy nut cornflakes to use up which my husband can’t eat so I think I will make some corn flake biscuits for the kids.

raw lamington slice

raw lamington slice

For our first MUMSnext gathering for the year I made a raw lamington slice (pictured left) using this raw lamington truffles recipe from skinnymixers.  I also made a spinach dip with a cashew cream base. Both were well received, especially as they were gluten, dairy & egg free.  I’ve shared the link for the raw lamington truffles with a few of my friends already.

vanilla-almond granola in the container I'm stoing it in.

The vanilla-almond granola in the container I’m storing it in.

Finally I made myself some vanilla-almond granola (from Against all Grain cookbook by Danielle Walker who has a blog of the same name) which my son & I enjoyed for breakfast this morning.  I had mine with some corn puffs, a sliced banana and almond milk.  My son ate his dry with nothing else added.  In fact my son was eating it last night soon after it came out of the oven.  I used the dehydrate in the oven method.  I think I need to request a food dehydrater for a gift for mother’s day!  I have been wanting to try a granola recipe for ages and finally got organised to soak the nuts in advance so that I could make it.  Here is a similar granola recipe from Danielle’s blog.