By MACROS | Published on May 23, 2017
Looking for the perfect gluten-free recipe? Look no further, our friends over at Dinnergise have put together a meal delivery service perfect for anyone who can’t have gluten in their diet.
292 calories |Â 5g carbohydrate |Â 7g sugar |Â 2g fat |Â 2g fiber |Â 1g protein |Â 0g salt
Ingredients
Serves 4
- 170g cashew nuts
- 170g unsweetened coconut milk
- 30g agave syrup
- 1 tsp vanilla paste
- 1 mango
- 100ml water
Method
1: For the mango puree, remove the skin and chop the flesh into 1-inch cubes.
2: Place the mango and 100ml of water in a pan and cook on a low to medium heat for 5-6 minutes.
3: Allow the mixture to cool before blending in a food processor. Set to one side.
4: For the panna cotta, place the cashew nuts, coconut milk, agave syrup and vanilla pasta in a food processor and blend for 2 minutes. Scrape down the sides and blend for a further 2 minutes. It should resemble a custard texture.
5: Equally divide the mixture into 4 glasses or bowls and place in the fridge for 2-3 hours to set.
6: Top the panna cotta with the mango puree.
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