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A basic pudding made with macadamias, the healthiest type of nut, is a favorite for using up those leftover egg whites and bits of sour cream that always seem to be hanging around in the refrigerator of a traditional cook!
This nut pudding can be whipped up in a matter of minutes – the only catch is that you need to have crispy or sprouted 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!
Why Make Macadamia Pudding?
Macadamia nuts are perhaps my favorite nut as they contain 15% saturated fat making them more filling than other nuts. Â The remaining oil is almost entirely monounsaturated (omega-9) which makes macadamia nut oil a wonderful oil for light sautes. It is comparable to the benefits of avocado oil.
Perhaps the best part about macadamia nuts is the high palmitolytic acid content (not to be confused with palmitoleic acid), a special type of omega 9 fat, which is strongly antimicrobial, fighting all manner of pathogenic bacteria, viruses and fungi in the gut.
This recipe below is inspired by and adapted from the Nourishing Traditions Cookbook
Macadamia Nut Pudding Recipe
Recipe for homemade macadamia nut pudding that uses soaked or sprouted nuts and grassfed sour cream combined with a whole sweetener for a healthy treat loaded with nutrition and healthy fats.
Ingredients
- 1.5 cups macadamia nuts soaked or sprouted
- 1 cup sour cream lightly soured raw cream is best
- 1/2 cup coconut sugar
- 5-6 egg whites
- 1 tsp vanilla extract
- pinch sea salt
Instructions
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Mix 1.5 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 150 F/ 66 C 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.
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Alternatively, use sprouted macadamia nuts and skip the steps above.
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In a food processor, process nuts until they are a powder. Add the cream, coconut sugar and vanilla and pulse again until mixed well.
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Beat egg whites in a bowl with a pinch of sea salt until stiff.
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Fold the egg whites into the nut pudding mixture and spread into a buttered 9x13 glass pyrex baking dish.
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Bake the nut pudding at 325 F/ 163 C for about 40 minutes until the pudding begins to pull slightly away from the sides of the baking dish.
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Cool and serve nut pudding immediately.
Be sure to refrigerate any leftovers of your delicious macadamia pudding (if there are any)!
More Pudding!
Love pudding like I do? Check out these other traditionally inspired recipes to delight your family!
Egg Custard Pudding
Jello Pudding
Bread and Butter Pudding
Homemade Vanilla Pudding
Russian Custard
Thai Custard Pudding
Homemade Chocolate Pudding
Coconut Milk Pudding
Here’s a very healthy, yummy dessert using avocados:
3 ripe avacados
1/3 C cocoa (sl. heaping)
3 T. raw honey
2 tsp. vanilla ( or more to taste)
coconut water to puree
1) Place all in blender or food processor… using just enough coconut water to
make a smooth consistency. would start with 1/3 C coconut water
Delicious with raspberries, strawberries, whipped cream, etc.
oh yum!
How quickly does the oil from nuts go rancid after the nut is exposed to the air?
Macadamia nuts may have originated in Australia, but they are also grown and harvested in Hawaii. Not many things originated in Hawaii due to the fact that they were imported from various places. Most foods, animals and diseases were brought by sailors and missionaries. Just a little history for those uninformed.
Yeah, I felt like I had to speak up about that one — they’re not “from” here as in native to Hawaii, but we grow over 90% of the world’s mac nuts, so really, the ones you’re buying likely do actually come from the islands! Gotta give credit where credit’s due! 😉
Anyway, great recipe, Sarah! I had my eye on the original NT version for a while, but I just could never save enough nuts to make it. They get gobbled up too quickly in my house!
I have had little luck with buying/storing nuts in general in terms of them staying fresh and not going rancid. For instance, I have heard that walnuts should be bought in a shell. Would you agree? Could you please advise us on how to shop for Macadamia nuts and what to look for while buying them? Any tips on storage?
Thank you.
Yes it does. Thank you. I see that your recipe today came from that cook book. I will have to purchase that. Are there any other books about Traditional Cooking that would be beneficial for me, being very new to all of this?
Teresa
Thank you!! I will also try to get some nuts and coconut sugar so I can make this as well. I am going to be making the quiche tomorrow for the family. LOVE your ideas!
Hi Sarah,
I am very new to your blog and love all the info I have read so far. I posted a comment on Day 7 of the Milk Cure (I think it is the last one in the comments). I had a couple of questions that I would like answers to and have tried to look for the answers at different spots on your page but have had no luck. When you have time could you read my comment and respond to my questions.
Thank you,
Teresa
Hi Teresa, I am pretty sure that freezing the yogurt will not kill the good stuff. When I have asked in the past about freezing lacto fermented berry syrup freezing it does not kill the enzymes. Yes, it is best to soak 4 cups of nuts, 1 tablespoon sea salt and enough water to cover the nuts. Leave in a warm place for at least 7 hours or overnight. Drain in colander. Spread on a stainless steel baking pan and place in a warm oven or food dehydrator 150 degrees being optimum for 12-24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container. This is from pg 515 of Nourishing Traditions cookbook. I hope this helps.
Will this be on your family’s menu soon after the milk fast is broken?
I have a general question about soaking nuts when the dish will be baked. Could you soak the nuts and put them in the food processor having been drained, but not dehydrated? It seems like an unneccesary step to dehydrate them if they are going to be baked anyway. Your knowledge would be appreciated on this! Thanks!
Yes you can do that but not sure how it would affect the texture of the final dish. It might be a bit mushy. Also, not sure the macadamia nuts would grind nicely into a fine powder if wet either.