A couple of weeks ago, I was lucky enough to receive a box of three cookbooks to review from the Book Publishing Company in Summertown, Tennessee. The regionally-run book company produces loads of popular vegan titles by such esteemed vegan chefs as Joanne Stepaniak and Louise Hagler.
The review package included The Nut Gourmet by Zel Allen, a vegan cookbook filled with recipes involving — you guessed it — nuts! After thumbing through the cookbook, I settled on Nutty Oatcakes for my first review recipe:
These are flaky breakfast flatbreads made from rolled oats and ground walnuts. They were wholesome and absolutely delicious spread with Apricot Cashew Butter, another Nut Gourmet recipe:
Okay, full disclosure: I subbed dried peaches for the apricots in the recipe so it's technically Peach Cashew Butter. For some crazy reason, my Kroger doesn't carry dried apricots, though they sell every other dried fruit on the planet. I figure peaches and apricots are pretty similar though.
Anyway, this homemade cashew butter is totally fruit-sweetened ... no white sugar or artificial sweetener here. It's a little different from the cashew butter I buy at the store, but mostly because I'm not used to sweet nut butters. This would also be delicious spread on some whole wheat toast.