This cute little recipe is a winner for our eczema friendly kiddies, or anyone really..... because even grownups love a bite-sized snack!
Raw cashews are rich in important skin minerals including manganese, magnesium, zinc and copper.
copper is a vital part of the DAO enzyme that deactivates histamines in your body
copper plays a role in maintaining collagen and elastin in your body
copper contains antioxidant properties that may help slow the ageing process when combined with other antioxidants
Cashews are histamine forming, so might not be suitable for those sensitive to histamines. Instead, you could replace with a carob spread; try mixing carob powder and a little brown rice syrup together.
Double or triple the recipe if you need more sushi.
Serves: 5 pieces of 'sushi'
Prep time: 5 minutes (if you already have the cashew butter)
Cooking time: 5 minutes
2-3 tablespoons of cashew butter (see variation options under our cashew butter recipe, we suggest using the salted caramel or carob nutella version)
1 rice banana - peeled, choose a size to match the length of your flatbread of choice
1 piece of flatbread of your choice that suits an eczema friendly program. We used a spelt mountain bread from the 'mountain bread company', please note this is only available in Australia. Our oat flatbread recipe should also be suitable.
Lay the flatbread on a clean bench or chopping board, using a knife, spread the cashew butter thinly over the entire flatbread, leaving a little room left around the edge. Place the banana in the middle of the flatbread, then from the bottom, roll the flatbread upwards and over the banana and continue rolling until you meet the top of the flatbread and have a round 'sushi' looking flatbread.
Using a sharp knife, slice your pieces of sushi into the size you wish; ours were cut into sizes of about 3 cm height.
Optional, sprinkle with some sifted carob powder, hemp seeds or flaxseeds and enjoy.