1 1/3 cup raw cashews
1 1/4 cup almond flour
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup honey (I use raw)
1/4 cup mild tasting oil plus extra for the pan
1 egg or 1 tbsp chia seed soaked in 3 tbsp water for 15 minutes
1 tbsp vanilla
1 cup raw cashews
1/4 cup honey
2 tbsp water
1 tsp vanilla
Fruit of your choice. Any kind of berry works well. Fruits that naturally brown should be dipped in lemon juice.
Preheat the oven to 350 degrees. Grease a 12 inch diameter round pizza pan (I used nonstick). In a food processor using the sharp blade, grind 1 1/3 cup cashews until a fine meal is formed. Add the almond flour, baking soda and salt and mix well. In a separate small bowl, mix the oil, honey, egg (or soaked chia) and vanilla. Pour the wet mixture into the processor and mix. Pour the dough onto center of pizza pan. It will be wetter than normal cookie dough. I find it is easiest to smooth out with wet fingers starting from the center working towards the edges. Smooth out dough until the entire pan is covered. Bake for 7 to 8 minutes. The crust should be lightly browned on top. Remove from oven and let sit for 30 to 45 minutes until completely cooled. Meanwhile add 1 cup cashews to food processor and grind into a fine meal. Add honey, water and vanilla and mix well. When the crust has cooled, gently spread frosting on the top. Add sliced fruit. Cover and refrigerate until ready to serve. Source: www.foodsensitivityjournal.com
This post has been shared with Slightly Indulgent Tuesday and Pennywise Platter Thursday.