This summer will be my first summer going to the cottage eating the Paleo way. Cottage time is approaching fast and I was starting to get nervous about the foods that I'll eat, so I thought I will begin to create recipes that I can make at the cottage and enjoy with everyone else. I used to make a cheese ball as an appetizer that was made up of three cheeses that I can no longer tolerate; my first thought was what can I use that will replace the cheese and came up with cashews. I had to get the right consistency so that this recipe wasn't a flop. I am happy to say this cheese less cheese ball turned out better than I thought and tasted really good with my sweet and salty crackers.
1 cup of raw cashews
2 tbsp of coconut milk
6 pieces of cooked bacon broken into mall pieces
3 green onions, diced ( i use the white part of the onion to mid way into the green part of the onion)
1/4 tsp of garlic powder
pinch of salt and pepper
1/3 cup of pecans ground into small pieces.
2 tbsp of poppy seeds.
1 1/2 tbsp of coconut flour
In a blender pour in the cashews and coconut milk and blend on low on ice crush setting until the cashews are ground up and mixed well with the coconut milk. The cashew mix should be a thick consistency and no chunks of nuts. It will thicken up even more with the rest of the ingredients so don't worry. Pour the cashew mixture in a food processor and add the green onions, garlic powder, salt and pepper, coconut flour and 4 slices of the bacon bits. Process on low for 1 minute or until the ingredients are combined. You don't have to mix for long at all, just enough to combine it all. Use a spoon to gather the mixture up into a ball and place on a piece of plastic wrap. form the mixture using the spoon to round it out, it doesn't have to be a perfect ball. Fold over the sides of the plastic wrap and place it in the freezer for half an hour for it to harden just a little, but not frozen. Place the pecan pieces, poppy seeds and the rest of the bacon bits in a bowl and stir them up. Take the cashew ball out of the freezer and unwrap the plastic wrap. Roll the ball in the pecan mix until its completely covered. If your not using it right away you can wrap the ball back up in plastic wrap and place in the fridge until your ready to eat it. Serve with my sweet and salty crackers. Enjoy!
1 cup of raw cashews
2 tbsp of coconut milk
6 pieces of cooked bacon broken into mall pieces
3 green onions, diced ( i use the white part of the onion to mid way into the green part of the onion)
1/4 tsp of garlic powder
pinch of salt and pepper
1/3 cup of pecans ground into small pieces.
2 tbsp of poppy seeds.
1 1/2 tbsp of coconut flour
In a blender pour in the cashews and coconut milk and blend on low on ice crush setting until the cashews are ground up and mixed well with the coconut milk. The cashew mix should be a thick consistency and no chunks of nuts. It will thicken up even more with the rest of the ingredients so don't worry. Pour the cashew mixture in a food processor and add the green onions, garlic powder, salt and pepper, coconut flour and 4 slices of the bacon bits. Process on low for 1 minute or until the ingredients are combined. You don't have to mix for long at all, just enough to combine it all. Use a spoon to gather the mixture up into a ball and place on a piece of plastic wrap. form the mixture using the spoon to round it out, it doesn't have to be a perfect ball. Fold over the sides of the plastic wrap and place it in the freezer for half an hour for it to harden just a little, but not frozen. Place the pecan pieces, poppy seeds and the rest of the bacon bits in a bowl and stir them up. Take the cashew ball out of the freezer and unwrap the plastic wrap. Roll the ball in the pecan mix until its completely covered. If your not using it right away you can wrap the ball back up in plastic wrap and place in the fridge until your ready to eat it. Serve with my sweet and salty crackers. Enjoy!