Cashew Coriander Cakes
Cashew Coriander Cakes aka Kaju Kothimbir wadi This is a crunchy & savoury snack that is great for binging at any time during the day and can be carried along during travel, camping or pot lucks.
Ingredients
- 1/2 Cup Organic Cashews
- 1 Cup Almond Flour
- 3 tbsp Tapioca Starch
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- Himalayan Salt As per taste
- 1/2 tbsp Black Pepper
- 1/2 tbsp Chili powder
- 1/2 tbsp Turmeric powder
- 1 tbsp Ground Sage
- 1/2 Cup Water + 2 tbsp
Instructions
- Preheat the oven to 350 degrees
- Blend Cashews into a powder – don’t over blend as they will start turning into butter
- Next combine all the other dry ingredients in a mixing bowl along with the powdered cashews
- Mix well until well combined
- Then add the water in batches to form a thick batter
- Make sure there are no lumps in the batter – use a whisking spoon to smooth out the lumps
- You should end up with a thick & sticky batter.
- Line a baking sheet with a piece of parchment paper and pull out a small bite sized balls from the thick batter and place them on the baking sheet
- Next flatten them a bit using your fingers to resemble a shape of a regular cookie
- This batter yields about 24 such bite sized balls / cakes / cookies
- Bake them for 25 mins
- After 25 mins remove the baking pan and flip over the cakes to the other side
- Bake them again for an extra 10 minutes
- Remove and let cool
- Enjoy with your favourite dip