I had some long-forgotten apples in the fruit bowl, which heroically resisted the passage of time, but my nerves could no longer bear to see them languish there, so I thought of making them disappear with some culinary preparations, preferably sweet. I hid some in the apple pie, but still had 3 pieces left. And starting from the pumpkin pudding idea, I made a mouth-watering apple and banana pudding with just 2 tablespoons of coconut sugar, flavored with rum and cinnamon.
Ingredients
- 3 large apples (mine were 360 grams after I took the seeds off)
- 1 large well-ripened banana
- 2 tablespoons of coconut sugar
- 4 eggs
- 1 tablespoon of carob
- 1 tablespoon of coconut flour
- 3 tablespoons of coconut oil
- 3 tablespoons of water
- 1 teaspoon of cinnamon
- 1 tablespoon of rum essence
Method of preparation
Wash the apples, clean the seeds, if you want you can also peel them, I like apples with the skin on, so I skip this step, cut them into cubes. Heat the coconut oil in a saucepan or pan, then add the coconut sugar. Turn the heat to low and leave for 2 minutes, then add the apples and the 3 tablespoons of water. We mix until the apples soften and start to release juice, then we put the lid on and leave for another 10 minutes, stirring from time to time. We turn off the heat and let it cool, with the lid on. We separate the eggs, beat the whites into foam, put the yolks aside. We put the cooled apples, banana, carob, coconut flour, cinnamon, rum and egg yolks in a blender and turn everything into a thick puree that we transfer to a clean bowl. We put the egg white foam on top and homogenize gently, then pour the composition into the pan lined with baking sheet. Put in the oven heated to 170 degrees Celsius and leave for 30 minutes. It will rise a little, but it will set after we remove the pan from the oven and the result is a juicy, aromatic and sweet pudding, which we can eat warm, but also cold, plain, but also with jam or ice cream.