Cashews
These cookies are made using cashew flour and are completely free of wheat flour. The cashew flour combined with the sugar gives them a wonderful caramel flavour. But be warned: they're addictive! Recipe by Sarah-Vanessa, Velvet & Vinegar
These oven-roasted hokkaido wedges take only a short time to put together and are still fancy enough to serve as a side dish for company. Recipe by Carmen Baumann, The Good Mood.
Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide for proteins in the vegan version! Recipe by Andres Ehrensperger and Rafael Bölsterli, cookuk.ch
Animal suffering and the climate impact of animal products are causing many people to rethink the meat and dairy products they consume. The good news is there are alternatives. And you can make them yourself!
No matter how you slice it, these cashew and cardamom cookies are in a league of their own. Recipe by Sophia Ernst, Sophias Happyplace
Our customer Ursula M. makes this delicious vegan mozzarella using ground cashew nuts from gebana Burkina Faso.
We have had cashew flour in our product range for several years. It was introduced by Linda Dörig, the former managing director of gebana Burkina Faso. Her goal was to generate more value by selling this product. We wanted to find out more.
During her visit, Linda took the opportunity to speak with Talato Adèle ZABA, the head of Cashew Grading.
Back in the autumn, a number of gebana customers received a sample of ground cashew nuts to try out. Dorothe P. used them to bake tasty cookies.
Over 90% of cashew nuts from West Africa are transported to Asia for processing instead of doing so locally and sending them directly to the customers. Though this may make sense economically, it is highly problematic in many other ways!
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