As more and more gluten-free options pop up for people who have Celiac disease or for people who are trying to limit the amount of gluten in their diet, cashew flour offers all the benefits of regular wheat flour, but with more nutritional options. We’re confident that not only will you love these ideas on how to incorporate cashew flour into your breakfast, but you’ll also want ideas for lunches, dinners, and desserts, too.
Reasons to Love Cashew Flour
If you’re a fan of the flavor and health benefits of cashews, you can expect the same experience when using cashew flour. It provides a creamy richness to foods, similar to the experience of eating a cashew. That’s because when you use cashew flour, you’re getting one ingredient, and one ingredient only – cashews. Short and transparent ingredient lists can be hard to come by these days, but we’re committed to clean, pure products. We believe that the pure cashew flour from our ethically sourced cashews from Africa not only provide a great flavor, but also provide a clean supply chain. We know where our cashews are sourced from, and so should you!
We think knowing that your food is ethically sourced and produced makes it taste better. We take pride in offering healthy foods that are minimally processed. This means you get to enjoy the most flavor and the most nutrients these cashews have to offer. Cashew flour from Beyond the Nut offers a convenient swap for regular flour, and it also offers a higher protein count, lower carbohydrate count, and tons of antioxidants to keep your body healthy.
Tips for Using Cashew Flour
The good news is that cashew flour is simple to make. You only need one ingredient. If you’re short on time or are nervous about making your own cashew flour, we offer an already ground flour perfect for any recipe you can think of.
We think that you can substitute cashew flour for regular flour using a 1:1 ratio, meaning that if a recipe calls for 1 cup of wheat flour, you can use 1 cup of cashew flour. If you’re nervous about swapping completely for the first time, try using ½ the cashew flour and adjust as necessary to find a ratio that suits your tastes.
We love pancakes and are sure you’re going to love this knock-out Paleo recipe, too. Feel free to add any of your favorite inclusions like blueberries, bananas, or chocolate chips.
- 1 ¼ cup cashew flour
- 1 tsp gluten-free baking flour
- ½ tsp ground cinnamon
- ¼ tsp finely ground sea salt
- 2 large eggs
- ½ cup full fat coconut milk
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup (and more for serving)
- 1 tsp vanilla extract
- Preheat a pan on the stovetop, or using an electric griddle, to about 325F
- Combine cashew flour, baking soda, cinnamon, and sea salt in a bowl, whisking to combine.
- In another bowl, whisk together the eggs, coconut milk, oil, maple syrup, and vanilla.
- Whisk the wet ingredients into the dry ingredients until well combined.
- Pour a tiny bit of coconut oil onto your pan or brush onto your electric griddle.
- Scoop ¼ cup of batter onto your griddle or pan for each pancake.
- Cook each pancake for 3-4 minutes until the edges start to brown and bubbles are visible.
- Flip the pancakes and cook for an additional 3-4 minutes until done.
These classic blueberry scones are fluffy and delicious, with an added punch from the cashew flour.
- 1 ⅓ cup cashew flour
- ¼ cup arrowroot powder
- Pinch of salt
- 1 tsp baking powder
- 1 cup fresh blueberries
- ¼ cup coconut oil
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 1 egg
- Preheat oven to 350F and line a 9-inch baking sheet with parchment paper.
- Whisk together the cashew flour, arrowroot powder, salt, and baking powder.
- In a separate bowl, whisk together the coconut oil, maple syrup, vanilla, and egg.
- Combine the wet ingredients into the dry ingredients.
- Fold the blueberries into the mixture.
- Pour into the baking pan. Bake for 30 minutes.
- Let cool for 10 minutes before slicing.