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- Home
- Inspiration & Gifts
- Recipes
- breakfast
- Cashew & poppy seed oven cakes with raspberry, pomegranate and lemongrass sauce
Cashew & poppy seed oven cakes with raspberry, pomegranate and lemongrass sauce
Nutrition facts per serving:
- Energy in kcal about 192
- Fat about 9g
- Carbohydrates about 20g
- Protein about 6g
This is needed
This is needed
for 12 piece
Oven cakes
- 100 g cashew nuts
- 120 g rolled oats
- 50 g coconut flour
- 3 EL blue poppy seeds
- 1 TL baking powder
- 1 Prise Himalayan salt
- 1 bananas, reif
- 2 dl soya drink oder Mandelmilch
- 1 TL vanilla paste
- 1 EL coconut oil, geschmolzen
- 2 EL honey oder Ahornsirup
- 1 EL linseed
- 2 dl almond drink
Strawberry & pomegranate sauce
- 200 g strawberries
- 2 Stängel lemongrass
- 125 g pomegranate seeds
- 1 EL honey oder Ahornsirup
- 50 ml water
Serving & topping
View these products
- 100 g coconut milk yoghurt nature
- 2 EL pomegranate seeds
- 100 g berries
And that's how it's done
And that's how it's done
Oven cakes
Place the cashew nuts on an oven tray and roast for 7-10 mins. in an oven preheated to 180°C, until golden-brown. Remove from the oven, roughly chop in a food processor and place in a bowl (set aside a little for the topping). Grind the oats to a very fine, almost floury texture, and add to the cashew nuts with the coconut flour, poppy seeds, baking powder and salt. Mix everything together well. Finely puree the banana with the soya milk, vanilla, coconut, linseed and honey, add to the dry ingredients, mix well and stir in the almond milk at the end.
Line 2 oven trays with baking paper. Spoon 1 heaped tbsp of dough onto the trays (each approx. 1 cm thick); there should be enough for approx. 12 oven cakes.
Bake for 20-22 mins. in the centre of an oven preheated to 180°C.
Strawberry & pomegranate sauce
Place all the ingredients in a pan, bring to the boil, reduce the heat and cook for 10-15 mins. until soft. Remove the pan from the heat and take out the lemongrass. Puree the sauce in a powerful blender until smooth. Push through a sieve into a container, then strain through the sieve again into a glass.
Serving & topping
Plate up the oven cakes, top with a little yoghurt, drizzle with a little sauce and decorate with the berries, pomegranate seeds and the reserved cashew nuts.
