Cashew Cream:
- 1 cup raw cashews, soaked overnight
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 tsp instant coffee
Pecan Crumble:
- 2 tbsp pecans, chopped
- 1 tbsp almond meal
- 1 tbsp buckwheat flour
- 1 tbsp coconut sugar
- Pinch of sea salt
- 1 tbsp cold pressed macadamia oil
Miso Caramel Sauce:
- 1/3 cup maple syrup
- 3 medjool dates
- 20g miso paste
- 1 tsp vanilla extract
- ½ tsp. sea salt
Ricotta Gnocchi:
- 200g ricotta cheese
- 70g buckwheat flour
- 1 tbsp cinnamon
- 1 tbsp coconut oil
1. Preheat the oven to 160 C and line a baking tray.
2. Blitz the cashews, maple syrup, vanilla extra and sea salt until smooth and creamy. Remove half of the mixture and set aside. With the remaining mixture, add the instant coffee and process until fully combined.
3. Combine the pecans, almond and buckwheat flour, coconut sugar, sea salt and oil in a bowl. Use your hands rub the oil into the ingredients, until it forms a crumbly texture. Transfer to the lined baking tray, and bake for 10 minutes or until golden, crunchy and fragrant. Set aside to cool.
4. For the miso caramel, add all ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer. Continue whisking until thickened and browned. Remove from the heat
5. For the gnocchi, add the ricotta and buckwheat flour to a bowl and stir until thoroughly combined. Add extra flour if dough is too sticky. Turn the dough onto a floured surface and roll it into a long log (approx 2 cm thick). Cut the dough into bite sized gnocchi squares using a knife
SHORT DESCRIPTION
This unique dish is a hybrid between sweet and savoury, incorporating Asian fusion flavours.
DESCRIPTION
- Preheat the oven to 160 C and line a baking tray.
- Blitz the cashews, maple syrup, vanilla extra and sea salt until smooth and creamy. Remove half of the mixture and set aside. With the remaining mixture, add the instant coffee and process until fully combined.
- Combine the pecans, almond and buckwheat flour, coconut sugar, sea salt and oil in a bowl. Use your hands rub the oil into the ingredients, until it forms a crumbly texture. Transfer to the lined baking tray, and bake for 10 minutes or until golden, crunchy and fragrant. Set aside to cool.
- For the miso caramel, add all ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer. Continue whisking until thickened and browned. Remove from the heat.
- For the gnocchi, add the ricotta and buckwheat flour to a bowl and stir until thoroughly combined. Add extra flour if dough is too sticky. Turn the dough onto a floured surface and roll it into a long log (approx 2 cm thick). Cut the dough into bite sized gnocchi squares using a knife.
- Heat 1 tbsp coconut oil in a non-stick frying pan over medium-high heat. Once hot, add the gnocchi and cinnamon. Cook each side until golden and crispy.
- To serve, smear the cashew cream on the plate, and top with the ricotta gnocchi, miso caramel sauce and pecan crumble. Enjoy warm!
INGREDIENTS
Cashew Cream:
1 cup raw cashews, soaked overnight
1 tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
1 tsp instant coffee
Pecan Crumble:
2 tbsp pecans, chopped
1 tbsp almond meal
1 tbsp buckwheat flour
1 tbsp coconut sugar
Pinch of sea salt
1 tbsp cold pressed macadamia oil
Miso Caramel Sauce:
⅓ cup maple syrup
3 medjool dates
20g miso paste
1 tsp vanilla extract
½ tsp sea salt
Ricotta Gnocchi:
200g ricotta cheese
70g buckwheat flour
1 tbsp cinnamon
1 tbsp coconut oil
