Macadamia Nut Pudding

by Sarah Recipes, Snacks and TreatsComments: 20

nut pudding

A basic nut pudding made with macadamias is a favorite for using up those leftover egg whites and bits of sour raw cream that always seem to be hanging around in the refrigerator in various containers and dishes!

This nut pudding can be whipped up in a matter of minutes – the only catch is that you need to have crispy macadamia nuts already made and ready to go.

This is not a problem in a Traditional Kitchen where healthy snacks like crispy nuts are just a walk to the pantry away!

Contrary to popular belief, macadamia nuts do not come from Hawaii.  In fact, they come from Australia as does the kiwi fruit, although Australia gets no credit for that either as my Down Under hubby is quick to point out!

Macadamia nuts are perhaps my favorite nut as they contain 15% saturated fat making them more filling than other nuts.  The remaining oil is almost entirely monounsaturated (omega 9) which makes macadamia nut oil a wonderful oil for light sautes although it should never be used for higher heat cooking.

Perhaps the best part about macadamia nuts is the high palmitolytic acid content, a special type of omega 9 fat, which is strongly antimicrobial, fighting all manner of pathogenic bacteria, viruses and fungi in the gut.

Macadamia Nut Pudding

Inspired by Nourishing Traditions Cookbook

Serves 6-8

Ingredients

1-2 cups crispy or sprouted macadamia nuts (where to find)

1 cup slightly soured raw cream

1/2 cup coconut sugar (where to find)

5-6 egg whites

1 tsp vanilla

Sea salt

Filtered water

Instructions

Mix 2 cups raw macadamia nuts with 1/2 TBL sea salt in a bowl with filtered water. Leave on the counter for 7 hours or overnight.  Drain and spread on cookie sheets and dry in a warm 150F oven or a dehydrator.  Store in an airtight container in the pantry or refrigerator.  This step is best done beforehand so the nuts are already prepared and the pudding can be made quickly.

In a food processor, process nuts until they are a powder. Add the cream, coconut sugar and vanilla and pulse again until mixed well.

Beat egg whites in a bowl with a pinch of sea salt until stiff.

Fold the egg whites into the nut pudding mixture and spread into a buttered 9×13 glass pyrex baking dish.

Bake the nut pudding at 325F for about 40 minutes until the pudding begins to pull slightly away from the sides of the baking dish.

Cool and serve nut pudding immediately.

Be sure to refrigerate any leftovers of your delicious macademia nut pudding (if there are any)!

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Sarah, The Healthy Home Economist

Picture Credit

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