Cashew and tomato spread

What goes better with fresh gluten-free bread than homemade dip?

Once you made perfected gluten free bread, you will want to explore as many delicious combinations that go with it as possible. Spreads and dips like this are always a good choice.

Each spread is specific for one dominant ingredient, while the others only complement its taste or contribute to a perfect structure. As well as the combination, the quantity of each food that enters the composition also plays a very important role. Sometimes that line is so thin, that only half a teaspoon of spice can change the complete taste of a dish, so you should be careful and moderate when exploring new combinations.

Toasted cashews are rich in iron, phosphorus, selenium, potassium, zinc and magnesium. They are also a great source of vitamin C and folic acid. Unsaturated fats in cashew nuts reduce the level of triglycerides, which are one of the main causes of heart disease. It lowers cholesterol, improves blood flow in the body, destroys bacteria that cause tooth decay and gum disease. It has antiseptic and antibacterial properties, which is why it is recommended during a cold or bacterial infection.

What distinguishes cashew from other fruits is the concentration of starch, which is why it is often used in the food industry as a thickener for soups, stews, and dairy desserts.

Experts claim that heat treatment does not significantly change the nutritional value of walnuts. What is more important is that roasted cashews are safer than raw because raw fruits can be infected with salmonella which is eliminated by heat treatment.

In addition to the good sides, cashew nuts also have ones that you should be careful about when eating. If you have an allergic reaction to any nuts, it is very possible that you will also have a reaction to cashews. You should not take more than thirty to fifty grams a day, because excessive consumption can cause an allergic reaction also in people who have not had it before.

Besides cashew nuts, which is the base of this spread, it also includes dried tomatoes, pumpkin oil, lemon juice, toasted garlic and tahini paste. Dried tomatoes give the base note to the spread due to their intense taste. If you do not want it to prevail, feel free to reduce its amount by half.

The combination of ingredients leads to the fact that the spread is quite nutritionally strong and therefore moderate consumption of the same is recommended. It is very specific and will surely enrich your table and make it special. It goes well with fresh homemade gluten-free bread, but also with salty crackers or grissini. If you don’t have time to knead bread or make homemade snacks, Schar salty snacks will fit perfectly!

AuthorTea

Yields1 Serving

 200 g roasted cashews
 80 g dried tomatoes
 1 tbsp tahini paste
 2 tbsp pumpkin oil
 100 ml water
 1 tbsp lemon juice
 garlic to taste

1

Fry raw cashews for 5 minutes in a pan.
Bake the garlic together with the shell in the oven until it softens completely, and then clean it and put it in a blender with all the other ingredients.
If necessary, add a little more water, but be careful not to overdo it because the spread will then lose its density.
Transfer the finished spread to a bowl with a lid and keep in the refrigerator. It is advisable to eat it immediately, but you can keep it in a cool place for a few days.

Ingredients

 200 g roasted cashews
 80 g dried tomatoes
 1 tbsp tahini paste
 2 tbsp pumpkin oil
 100 ml water
 1 tbsp lemon juice
 garlic to taste

Directions

1

Fry raw cashews for 5 minutes in a pan.
Bake the garlic together with the shell in the oven until it softens completely, and then clean it and put it in a blender with all the other ingredients.
If necessary, add a little more water, but be careful not to overdo it because the spread will then lose its density.
Transfer the finished spread to a bowl with a lid and keep in the refrigerator. It is advisable to eat it immediately, but you can keep it in a cool place for a few days.

Cashew and tomato spread
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