Monday, March 18, 2013

Cashew Cream, Spiced Persimmon & Salted Pistachio Crumble

Breakfast is by far my most favourite meal of the day.  It’s the meal that I am always most hungry for, it’s the meal that sets my day and it’s something that I always allow time for.   I am definitely not one of those people who can eat the same thing for breakfast everyday, day in, day out - no way.  I like mixing it up and tend to go through phases, usually directed by what is in season or by what I feel like.

For those of you who know me well I am a huge fan of local food, farmers markets etc.  I drag my two  boys along to our local one at the crack of dawn pretty much every Saturday morning - rail, hail or shine.  Once upon a time the boys would complain, but now on a Friday evening when putting them to bed their last words usually are “see you in the morning for the market”.  It’s music to my ears.

On the weekend I met for the second time this couple who had a selection of hand crafted raw goods on sale.  Swoop I did, and came away with a few packets of their raw crackers  and their version of what I have prepared here.  My mum and I shared it, and with our last mouthful agreed we would have a go at recreating it.    My version uses rice malt syrup meaning it’s not 100% raw but hey, that’s cool because it tastes super yummy and is dairy, gluten and grain free.  It’s not as good as good natured living’s but I don’t have access to them every day so this will have to do for now, and with persimmons coming into season here I will be making this one again some time soon.

Cashew Cream, Spiced Persimmon and Salted Pistachio Crumb
Serves 2 - 3

Cashew Cream

2/3 cup cashews, (soaked for a minimum of 2 hours  or overnight)
1/2 cup coconut water
1/2 Tbs rice malt syrup
Seeds from 1/2 a vanilla bean

Drain the cashews from their soaking water
Place drained cashews in a high speed blender with the coconut water, rice malt syrup and seeds from the vanilla bean
Whiz on high speed until smooth and set aside in a separate bowl

Spiced Persimmon

2 small persimmons (165 gms)
1/2 tsp cinnamon, ground
3 Tbs coconut water

Peel the persimmon and place in a high speed blender along with cinnamon and coconut water.
Whiz until your desired texture ( I like to leave a bit of chunk to mine)

Salted Pistachio Crumb

1/4 cup pistachios
pinch of sea salt

Place the pistachios and sea salt in a mini food processor and whiz until resembles fine crumbs

To Assemble

Spoon cashew cream into a bowl and top with spiced persimmon and pistachio crumb.

My photography assistant below is also very good at helping himself to whatever is in view of the camera.  

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  1. I love making cashew cream! I just use water and cashews and have it cold. My favorite way to use it is on chocolate oatmeal with strawberries.

    1. HI magdalen

      Thank you for your comment. I have to say that I had it on granola this morning and it was a delicious way to eat it as well.

  2. What a nice mix of textures and colours- so very gorgeous indeed!

  3. now that was love at first title ... so many of my faves all together! and what a romantic plating :) i love that you used coconut water in making the cashew cream - will definitely have to try that!

    Let's try to catch up again for a coffee xx

  4. I love cashew cream, it's one of those wonderful bases that lends itself to many preparations and spiced persimmons sounds perfect with it.

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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