Tuesday, January 1, 2013

Orange Paleo Pudding


I've been recently flirting with going Paleo, reading blogs and experimenting with recipes. I really like Elana's Pantry blog. I am in awe with Elana's inventiveness, meticulous presentation and resourcefulness. I tried some of her recipes. Here's my take one one of her creations.

If you are looking for something hearty this winter with enough natural sweetness, you may find many uses out of this take on the good old pudding. It is not too sweet to be disregarded as a potential breakfast treat and it can be sold as a desert when served with coconut ice-cream.

For the macrobiotic perspective to eating, this recipe is suitable for winter months due to the cooking technique and the use of yang foods; i.e., eggs, nuts and dried fruit. Some followers of Macrobiotics shun animal-based products, but I think this approach is fundamentally flawed, since it contradicts to the core principles of achieving yin-yang balance through cooking local, seasonal foods. Be balanced, be flexible, Enjoy!

INGREDIENTS


  • 1 large orange
  • 4 eggs
  • ½ teaspoon almond extract
  • 2 cups of raw almonds, milled (pulsate in a food processor, but do not over bled - it will turn into nut butter), set aside 1 table spoon for dusting 
  • 1/2 teaspoon coconut oil for oiling 
  • ½ teaspoon Himalayan salt
  • 1 teaspoon baking soda
  • 1 cup dried cranberries (preferably sweetened with juice, not sugar)
  • ½ cup dried apricots, chopped
  • ½ cup walnuts, chopped and slightly roasted

COOKING
  1. Wash the orange, put is in a pot, cover with water, bring to boil and simmer for about 90 minutes 
  2. Chop and roast walnuts
  3. Preheat over to 350F
  4. Place the cooked unpeeled orange in a food processor and blend until smooth
  5. Add eggs and almond extract to the food processor and blend some more
  6. Mix milled almonds, salt and baking soda in a large bowl
  7. Add blended mixture to the dry ingredients and mix well. 
  8. Stir in cranberries, apricots and walnuts
  9. Pour mixture into a greased (I use coconut oil), almond flour dusted 9-inch glass pie dish
  10. Cover with tin foil and bake for 40 minutes
  11. Remove foil and bake until a toothpick stuck in the center comes out clean (about 10 minutes)
  12. Cool for about and hour before serving.
Serves 8-12

Suitable for Paleo, ovo-vegetarian and gluten-free diets

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