Stewed fruit and cashew cream – makes 4-6 servings
This healthy but comforting pudding is pretty enough to be served at a dinner party, but easy enough to whip up any day of the week, or why not try it for breakfast. Stewed apples have been found to reduce inflammation and encourage healing in the digestive tract, while the cashew nuts are rich in the minerals copper, magnesium, manganese and zinc. Allow enough time to soak the nuts before you want to make the recipe.
For the fruit
6 Bramley apples
1 – 2 tbsp coconut sugar (I used SugaVida jaggery)
1 tsp cinnamon
For the cashew cream
1 cup cashew nuts (can be any cup of choice)
¾ cup water (use the same cup) for blending
1 tbsp raw honey or maple syrup
1 tsp vanilla extract
Granola or crushed nuts and seeds of choice
Soak the cashew nuts for 3 – 5 hours before use, using enough water to cover them.
Peel and core the apples, then de-stone the plums. Chop the fruit into fairly large chunks and place in a large saucepan with a splash of water, the cinnamon and coconut sugar. Allow the fruit to stew slowly for about half an hour until soft. Set aside.
When ready, drain the cashews, and then add them to a blender with the ¾ cup of water (less if you want it thicker), honey/maple syrup and vanilla, and blend well until smooth and creamy. You can also make a non-sweet cream by leaving out the honey/syrup if desired.
Layer the fruit and the cream in a glass container, and serve with some granola or chopped nuts and seeds sprinkled over the top.