Since Nutella® is made with ground hazelnuts, I figured it wouldn’t be too much of a stretch to recreate it with ground cashews… In order to save time, I ground my cashew butter at the store, but their machine didn’t get it anywhere near as smooth as the Blendtec®. That means the final product was much granier than intended, but none of my test subjects minded, at all !
Needing to make a dent in my 25# bag of Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour , I decided to try my hand at a gluten-free pie crust.
If you wish for a sweeter crust (the filling was sweet enough for us!) you can add one tablespoon sugar. You could also do an egg wash prior to baking, but I knew that this flour mixture would brown nicely on its own at this temperature.
After the dough chilled for about an hour, I rolled it out on parchment paper. I spread about a cup of “Cashtella” around the center (make it as thick or thin as you desire) then added a cup of strawberry jam on top of that.(Tried to) gently fold up the edges of the pastry and baked in a preheated 350° oven for about 20 minutes.
Come back by tomorrow because I’ve made you a chocolate cake with very little effort, but GIGANTIC flavor! And be sure to enter the sponsors’ giveaway. In the meantime, you should probably check out the recipes in the #Choctoberfest linky down there ↓