I had 2 very ripe bananas, waiting in the fruit bowl for someone to take care of them, a handful of ready-hydrated cranberries, some cashew milk with pulp and some ground walnuts, all left over from another culinary project. My brain went to work, correlating these ingredients, mixing and matching them in my mind, creating a new recipe out of scraps that might otherwise have ended up in the trash.
Ingredients:
- 2 very ripe bananas (mine were 216 grams together)
- 3 eggs
- 20 grams of coconut oil
- 50 grams of sugar
- 50 grams of coconut flour
- 100 grams of cashews
- 30 grams of nuts
- 30 grams of candied cranberries
- A teaspoon of baking powder
- A teaspoon of cinnamon
- A teaspoon of rum essence
- A packet of vanilla sugar
- A pinch of salt
Method of preparation
Cashews are soaked in cold water 3-4 hours before or an hour before in hot water, washed well, then mixed with 180 grams of water. The cranberries are also soaked for about an hour, the walnuts are coarsely ground. If you use your bowl mixer like I did, now is the time to put it to work and you can weigh the ingredients while it mixes. If using a hand mixer, weigh all ingredients first. We separate the eggs, put the yolks in the blender bowl together with the salt, sugar and vanilla sugar and let the blender do its job until the sugar melts and we get a thick cream. We add the melted coconut oil, after 5 minutes the cashew milk with pulp, do not strain it, then the flavors, the baking powder, and finally the coconut flour. We should now have a semi-liquid batter. Let the mixer run and add 4-5 tablespoons of whipped egg white. After this is also incorporated, we stop the mixer, remove the bowl from the position and add to it the rest of the beaten egg whites, the ground nuts and the well-drained cranberries. We put the obtained batter in the pan. I used a silicone spongecake pan that I greased with coconut oil. We put the pan in the oven heated to 175 degrees and leave for 50 minutes, then cover the surface with aluminum foil, so that it does not burn, and leave for another 20 minutes, so that the toothpick comes out non-sticky, and the texture of the pudding is moist and dense, but baked well. We take the pan out of the oven and let it rest for a few minutes turned on its side, then we take the pudding out on the plate. It can be eaten plain or with ice cream, a spoonful of jam, or with an aromatic cashew cream.