Lemon and Cashew Dessert

Cashew tree produce cashew apples, and cashew apples have cashew seeds. The green seeds are processed, and we find them as light brown cashew nuts on the food store shelves.

From a traditional stir fry to a modern cashew milk, from breakfast to dinner, cashew nuts prove to be more versatile every day. Health benefits of the cashew nuts inspire not only many of us who experiment with home cooking but also some food manufacturers.

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I dedicate this alternative healthy dessert recipe to those who survived cancer and now are being very strong watching their wellbeing through a healthy diet.

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Lemon Cashew Dessert


3 large or 4 small lemons
1 lemon zest
1/2 tsp Bi-Carb soda
250g cashew spread
250g brown rice malt syrup
*  24 small 2-3cm paper cup cakes forms


1. Finely grate the zest of one lemon. Segment all the lemons and process with soda until consistent.
2. Add all other ingredients and continue until well combined.
3. Place the paper forms onto a tray and spoon the mixture in. Put the tray into a warm oven at about 75-100C, set temperature to 130C and bake for 15 minutes. Serve chilled with coconut yoghurt.
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