I was experimenting in the kitchen yesterday for something yummy to give my family after dinner, and I came up with these heavenly little gluten-free ‘banana & walnut custard puddings’. They’re packed with protein and full of nutritious ingredients like almonds and walnuts which are a great source of brain healthy fats, along with calcium and vitamin E. Banana’s are loaded with potassium to help keep your blood pressure down and B vitamins for energy. Using coconut oil is a great alternative to butter and vegetable oils in baked goods. Coconut oil has anti-fungal properties, as well as being a great source of fuel for your body and brain. Coconut oil has the added health benefit of not turning into a harmful trans-fat when heated. If you don’t have any coconut oil you could also use a ‘light’ olive oil (that doesn’t have a strong olive taste). These perfect little puddings are delicious served warm on their own, or with stewed fruit. If you manage to have any leftover they make a great treat with a cuppa the next day…..I’m just munching on the last one now 🙂
2 cup almond flour
1 Tbsp baking powder (gluten-free)
1/3 cup organic raw honey
3 organic eggs
1/4 cup coconut oil
1 ripe banana
9 whole walnuts
2 Tbsp of gluten-free custard powder
1 Tbsp of raw honey
1 cup organic milk
extra 3 Tbsp of milk
Preheat oven at 170*C.
Grease and place grease proof paper circles in muffin tray holes.
Mix custard powder with 3 Tbsp of milk in a small bowl, and stir until well combined. Pour into small saucepan over a medium heat and add the cup the milk. Keep stirring until custard starts to thicken. Then turn heat off and leave until it cools.
Place all other ingredients in food processer and blend until well combined.
Pour some of the mixture into 9 of the cup holes, so it fills half the muffin cup.
Add a few teaspoons of custard mixture into the centre of each of the puddings, then top with more pudding mixture. Top each pudding with a whole walnut
Bake for 30 minutes, then enjoy warm.
Makes 9 individual puddings.