- — Kosher, Non-GMO, Organic, Vegan
- — Organic Cashew Flour full of vitamins and minerals
- — Great flour alternative
Organic Cashew Flour: Benefits, Taste, and Uses
Finely ground Organic Cashew Flour is made by stone-grinding raw cashew nuts. This way the flour retains most of the nutrients that the nuts contain. And that’s a lot of essential vitamins and minerals because, as you already know – cashews are one of the best plant sources of iron and calcium.
Organic Cashew Nut Flour is rich in fiber and protein as well as essential fatty acids. This means that not only does it provide you with beneficial elements, but it also leaves you feeling satiated for a while. Organic Blanched Cashew Flour has a pleasant texture and is very easy to use in baking. Thus, you can make a great number of delicious and nutritious treats by substituting other flours in recipes with Organic Fine Cashew Flour.
How to Use Organic Cashew Flour for Baking
One of the main reasons to use finely ground Organic Cashew Flour for baking – is for its delightful taste. The flour has the buttery sweet flavor, which cashew nuts are famous for. The flavor gets stronger when the dough is heated during baking. When incorporating Cashew Flour in your favorite recipes, note that your treats will acquire a unique texture, and their taste will be noticeably enhanced.
Organic Cashew Nut Flour in general, is a great replacement for any nut flours. For example, the infamous French Macaroons can be made with Organic Raw Cashew Flour instead of almond, and believe it or not, the aroma and flavor is simply phenomenal. But baking is not where it stops. Many savory dishes such as stews, casseroles, and soups taste exceptionally hearty, when combined with this wonder-flour.
In traditional baking recipes, use Organic Cashew Flour to replace up to ½ regular wheat flour. It will help keep the dough fluffy and soft as well as add an exquisite flavor to it. You can experiment with different recipes to work out the best proportions for flour mixes. We recommend to start small, replacing about ¼ of other flours with cashew and see how it affects the final product.