On the last day of my so-called holidays, I went a little bit mad in the kitchen, trying out several new recipes. The results were mixed.
The Chewy Cashew Balls were divine.
The chia pudding was OK.
The Raw Shortbread was a disaster! Nothing wrong with the recipe whatsoever, but I managed to muck it up big time. However, all was not lost. With a bit of trial and error, I was able to make edible, if no longer raw, biscuits. Let me fill you in.
Original recipe from Shine on Raw:
- 1 cup ground cashews
- ¼ cup of cashew butter
- ¼ cup of melted coconut oil
- 3 tablespoons of coconut sugar
- 2 tablespoons of syrup (agave, maple syrup, yacon etc)
- 1 tablespoon of lucuma (optional)
- 1-2 tablespoons of water
- Place all ingredients in a blender and blend until well combined
- Press the mixture evenly into a spring form pan or baking tray
Sounds easy, right? Well, I managed to make a royal mess of it. My major error was to use store-bought almond butter in place of the cashew butter. While it was raw, it had separated to the point where the top half of the jar was almost purely oil. I tried re-combining it back to its original paste form, however there was still a major excess of oil dumped into the above mixture. This became glaringly apparent when I tipped the mix into the baking tray, and pools of oil started forming. Bad sign #1.
Bad sign #2 was the inability to spread the mixture and press it into the pan in any reasonable fashion. It felt like I was taking a mud bath, with sticky goo all over spoon, spatula and hands by the time I was done.
Bad sign #3 – puddles of oil collecting all over the top and along the edges of the shortbread. Using paper towel, I was able to mop up the excess, though I lost count of the number of sheets I went through.
The tray was then popped into the fridge, with fingers crossed that it would magically transform into tasty shortbread. Alas, that was not to be. When I served it for afternoon tea, the oil continued to seep out all over plates and fingers, and I’ll admit that it was not a pleasant thing to eat.
Next attempt at salvage was to put the slice on a plate lined with paper towel, with more paper towel on top, and into the fridge overnight. By morning, it appeared that the excess oil had finally been removed! I then decided to pop it into the oven on a low temperature to see if I could crisp it up. It worked!
In place of cashew shortbread, I now had crispy almond biscuits. I did also wind up sprinkling a little bit of sugar over the top as well, as I think all of the syrup had leaked out with the oil and they were lacking that little bit of ‘something’. At least they were edible. I have a major dislike of throwing out food, and will always try to resurrect failures if at all possible.
When I next attempt to make raw shortbread, I will most definitely be making my own cashew butter! I’ll let you know the result.