Cretons is a French Canadian Sandwich Spread
This recipe uses Cashew Cream, Almond flour and Coconut flour. (homemade which takes a day. See Below..Or buy Cashew milk from the grocery store). It can be altered easily to use regular milk, and bread crumbs.
1 Lb Ground Pork
1/2 Tsp Costco’s Better than Bullion Chicken
1 Onion Chopped 1 c
2 Cloves Garlic minced
1/8 tsp Thyme
1/8 tsp Sage
1/2 tsp Salt
pepper to taste
1/8 tsp Alspice
Cloves Pinch
Cinnamon 1 shake (2 pinches)
Nutmeg tiny pinch
Ginger Pinch
1 c Cashew Cream see below for recipe
1/4 c Oatmeal, Breadcrumbs or a combination of 1 Tbsp Coconut Flour and 2 Tbsp Almond Flour
Put all ingredients into a stainless steel bowl. Pour recommended amount of water into your IP.
Place the trivet into the bottom and add the stainless bowl with ingredients in it down onto the trivet.
Put the Lid on and seal it. Set the time for 4 min, and then allow 10 min NPR.
Allow Pork mixture to cool slightly and then pour it into a food processor, and pulse until you have the desired consistency. Taste and adjust seasonings.
Pour it into a container, cover and refrigerate for a couple hours, and use like deviled ham, on Sandwiches, Toast or Crackers.
TO MAKE CASHEW CREAM:
1 cup Raw Cashews
1 1/2 c water.
Soak Cashews for hours until soft or overnight.
Pour water and Cashews into a Vitamix and mix on hi speed until smooth and creamy.
Pour Cashew Cream into a container and refrigerate for up to 1 week.
