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Recipe for homemade macadamia nut pudding that uses soaked or sprouted nuts and grassfed sour cream combined with a wholesome sweetener for a healthy treat loaded with nutrition and healthy fats.
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 as close as a walk to the pantry!
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 Macadamias for Dessert?
Macadamia nuts are perhaps my favorite nut as they contain 15% saturated fat, making them more filling than other nuts.
The remaining 85% of the fat in macadamias is almost entirely monounsaturated (omega-9), which are very heat stable and thus, great for cooking and baking.
The 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
- 3/4 cup macadamia nuts soaked/dried or sprouted
- 1/2 cup sour cream lightly soured raw cream is best
- 1/3 cup date syrup
- 3-4 egg whites use 4 if the eggs are small
- 1 tsp vanilla extract
- pinch sea salt
Instructions
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Mix the raw macadamia nuts with 1/2 Tbsp 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 soaking/dehydrating process altogether.
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In a food processor, process nuts until they are a powder. Add the cream, date syrup, 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 heavily buttered baking dish (I use this stainless steel pan). I do not recommend using parchment paper as it is coated with hormone-disrupting silicone.
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Bake the nut pudding in a preheated 325 °F/ 163 °C oven 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. Refrigerate any leftovers for up to four days.
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
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