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Manuka Honey and Cashew Ricotta Crostini

Makes 24 crostini.

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    Manuka Honey and Cashew Ricotta Crostini

    This simple recipe combines a creamy, dairy-free spread with the herbaceous sweetness of manuka honey. If you’re avoiding cashews, use almonds or hulled sunflower seeds instead. For a thicker “ricotta,” transfer blended cashews to cheesecloth and squeeze out excess liquid, then add more lemon, salt, and pepper to taste. Serve with crostini, crackers, or raw vegetables for even more prebiotic power

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    Manuka Honey and Cashew Ricotta Crostini

    Ingredients

    • 1 cup (250 mL) raw whole cashews
    • 1/2 tsp (2 mL) salt
    • Zest and juice of 1 lemon
    • 1/4 cup (60 mL) manuka honey
    • 24 crostini
    • Snipped chives and freshly  ground black pepper, to garnish

    Nutrition

    Per serving:

    • calories57
    • protein2g
    • fat3g
      • saturated fat1g
      • trans fat0g
    • carbohydrates7g
      • sugars4g
      • fibre0g
    • sodium71mg

    Directions

    01

    Soak cashews in 1 cup (250 mL) water for 30 minutes. Drain, then, in blender, blend

    02

    cashews with salt, lemon zest, and juice.

    03

    If necessary, add water to blend. Spread 1/2 tsp (2 mL) manuka honey on each crostini

    04

    and top with 2 tsp (10 mL) cashew-ricotta. Sprinkle with chives and black pepper.

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