Rhubarb and apple pudding

There have been times in my wellness journey when I couldn’t eat many foods, including eggs, and this pudding became my go to treat.

Preparation Time

15 mins

Cooking Time

1 ½ - 2 hrs

Yields

6 - 8

Notes

Organic, cultivated butter is best as it’s free of hormones and pesticides and contains friendly bacteria. Raw is even better

Paleo, Low amylose, Gluten Free, Dairy free, Vegetarian, and to make Egg-free or and Low histamine, replace the eggs with a linseed, flaxseed or chia ‘egg’

Ingredients

100 g butter

100 g macadamia nuts

2 tbsp brown rice syrup

25 g Natvia (stevia)

2 eggs or vegan alternative

½ tsp vanilla paste 

250 g chopped rhubarb

600 g grated apple

50 g almond / coconut / hazelnut / walnut meal, either of or in any combination

Directions

1. Preheat oven to 170 deg C or 150 deg C fan forced

2. In a food processor whip the butter, nuts, honey, Natvia, eggs and vanilla paste on high for at least 5 minutes

3. Place the other ingredients in a large bowl, add the food processor mix and combine

4. Transfer to a greased 18 cm round dish crumbed with almond or other nut meal

5. Cook for 1 ½ - 2 hrs until a thick crust forms

6. Serve with coconut cream