Coconut Cashew Fluff
Ingredients
- Coconut Cashew Fluff
- • 1 C @foragerproject plain cashew yogurt
- • 1/4 C canned coconut cream (just the thick part)
- • 1 tsp lemon zest
- • 2 TBSP lemon juice
- • Pinch of salt
- • 1 1/2 tsp @simplyorganicfoods Madagascar Vanilla
- • 1 tsp maple syrup
- Pancake Board
- • GF V Lemon Poppyseed Pancake recipe from last weekend
- Toppings For Board
- • @navitasorganics hemp seeds
- • @sunfood cacao nibs
- • Sliced almonds
- • Sliced banana
- • Blackberries
- • Coconut Cashew Fluff
- • Refined Coconut Oil
- • Grade A Maple Syrup
Preparation
Add all ingredients to a bowl. Using a hand mixer beat on high speed for 3-5 minutes (hello arm workout! ??) until fluff starts to thicken and has soft peaks
Place in a container and refrigerate for an hour (or freeze for 15 minutes) (OR eat right away but it won’t be quite as thick!)
Preheat oven to 200 degrees
Make the pancake recipe that I posted last Saturday
Put each batch of pancakes on a baking sheet in the oven to stay warm while you keep flippin’ cakes, and prep the Pancake Board
When everything is prepped, arrange the board with all of your toppings and warm toasty pancakes from the oven
Your guests can assemble their plate as they please, but I recommend a spread of coconut oil, drizzle of maple syrup, sprinkle of nuts, seeds, and nibs, and topping it off with fresh berries and a dollop of fluff. (Specifically in that order ?)
