If you're looking for a healthier sweet spread than the famous chocolate hazelnut spread, try this recipe! Apple Cinnamon Spread is made with applesauce and soaked cashews. Its creamy texture and its good little fruit taste will make you melt.
If you're looking for a healthier sweet spread than the famous chocolate hazelnut spread, try this recipe! Apple Cinnamon Spread is made with applesauce and soaked cashews. Its creamy texture and its good little fruit taste will make you melt.
Here are the ingredients needed to make a small jar of apple cinnamon spread :
80 g plain cashews, unsalted and unroasted
100 g applesauce with no added sugar
30 g coconut oil, if possible deodorized
30 g sugar
1 tablespoon of powdered cinnamon
The secret to this apple cinnamon spread lies in the use of soaked cashews.
This method, often used by vegans to make a vegan 'fromage frais', results in a very creamy texture.
1- The day before, place cashews in a bowl and add water to the top.
Copyright: Audrey Vautherot
2- Soak the cashews for 12 hours.
3- The next day, rinse them and drain them in a chinois.
Copyright: Audrey Vautherot
To prepare this apple cinnamon spread, we recommend using a powerful blender-type food processor.
1- If your coconut oil has congealed at room temperature, heat it quickly in a saucepan to liquefy it. Let it cool.
2- In the bowl of your blender, pour successively the soaked cashew nuts, the applesauce, the melted coconut oil, the sugar and the cinnamon powder.
Copyright: Audrey Vautherot
3- Blend for a long time, pausing every 30 seconds to spare the motor of your food processor, until you get a smooth and creamy texture.
Copyright: Audrey Vautherot
4- All that's left is for you to put this vegetable spread in a jar.
Copyright : Audrey Vautherot
5- This low-fat, low-sugar spread stores in the refrigerator.
This apple cinnamon spread is suitable for vegetarians and even vegans as it contains no animal ingredients. It is also gluten-free.
It is delicious on toast but also with a spoon because it is much less sickening than its chocolate hazelnut equivalent.
I was bluffed by its texture and by its good taste of apple cinnamon. This first successful try made me want to try it again with pear compote.
Copyright : Audrey Vautherot
Author Audrey on 30 April 2024
Gastronomy and Food : Food
Author Audrey on 06 October 2021
Gastronomy and Food : Food