This month’s recipe is a simple no cook but utterly delectable dessert sauce from Ruth from Rake of Cakes. We’ll really miss Ruth as she and her partner Ciaran are about to embark on the trip of a lifetime cycling round the world no less! You’ll be glad to hear that Rake of Cakes will be in good hands with Ruth’s mum Eleanor taking the wheel and perhaps introducing some new treats while the intrepid duo traverse the globe. All the usual gluten and allergen free goodies will continue to be available from the Bull Ring Market every Friday and Saturday from 9am to 3pm (or until sell out!) as well as in Blasta Cafe, Stable Diet Cafés, Westgate Design and The Vine Thai. Ruth will also be blogging about the trip and no doubt sending great recipe ideas home to mum so, to keep up with her and Ciaran’s progress on the road, keep an eye on www.rakeofcakesontheroad.weebly.com and www.aranrothar.com.
We’ll miss you Ruth but, what the heck, we’ll drown our sorrows in Sweet Cashew Sauce and look forward to exotic tastes on your return.
Sweet Cashew Sauce
This recipe is a favourite of mine and is great to have in the fridge for when you want something sweet but don’t want to fill your body with refined sugar. Try it as a dip for fruit, a topping for cakes or, my favourite, poured over ice-cream!
Cashew Butter is combined with bananas, coconut oil and nutrient rich, low GI Coconut Sugar give this sauce a deliciously sweet flavour, while the banana adds a little more sweetness. If you’re not a fan of Cashew butter, feel free to switch it for your preferred nut butter!
This is such a simple recipe, with no baking or cooking required. You can whip up as much as you like and store it in the fridge for about 2 weeks (it won’t last that long though, trust me!). I sourced all of the ingredients in Only Natural Health Store!
Ingredients
4 tablespoons Cashew Butter
1 Banana
1 tablespoon Coconut Oil
2 tablespoons Coconut Sugar
60ml Water
Combine all of the ingredients in a food processor and blitz until smooth and creamy. Pour into a sterile jar and keep in the fridge.
