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100g plain cashew nuts
100g macadamia nuts
2 tsp psyllium husk
2 tbsp honey
2 tsp vanilla bean paste
2 tsp lemon juice
120g fresh raspberries
120g fresh strawberries
1/2 tsp. vanilla bean paste
Soak the nuts overnight in water.
Mix the psyllium husk with 150ml water and leave to thicken for 20 minutes.
Blend the nuts, psyllium gel, lemon juice, vanilla, honey and 1 tbsp water until smooth and creamy.
Blend the berries and vanilla to a sauce.
Layer the nut cream with the berry purée in four glasses and drizzle with a bit of honey.
Gluten free, dairy free, vegan. Nice alternative loaf if you are avoiding gluten and you like seeds.
Serves 4.
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Gluten free recipe.
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