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