Cashew Snaps Food

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

SESAME-CASHEW SNAPS

Steps:

• Preheat oven to 350 F (180 C). Line a 9 inch x 13 inch glass baking pan with parchment paper, with sufficient overhang on all sides.
• In a large bowl, mix the dry ingredients (sesame seeds, coconut, chopped cashew nuts, salt and optional ingredients like the flaxseed meal and chia seeds if desired).
• In a separate bowl, mix the wet ingredients (honey, sunflower seed butter, and vanilla)
• Add the wet ingredients mixture to the dry sesame seed mixture and mix well.
• Scrape mixture into the prepared baking dish, and then press firmly into an even layer, as thinly as you can!
• Bake in the oven until golden brown around the edges (at least 20-25 minutes, depending on how thick the mixture layer is).
• Remove the pan from the oven and let cool for 10 minutes. Then lift the entire parchment piece with the baked layer out of the baking pan (if it starts to crumble, let cool longer) and let the cashew-sesame snap block cool fully on the parchment paper on a wire rack (this cooling process will take at least 30-40 minutes).
• Once the cashew-sesame snap block has fully and completely cooled, cut into rectangular snaps.

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.