This was another ridiculously simple dessert that I made last week.
Simplicity is often synonymous with success in my book. Obviously my recipes still need to taste amazing, but i'm not one for lengthy ingredients lists and instructions (if I can avoid it) so this recipe was definitely the pinnacle of my kind of 'success' in recent weeks.
Just look at the ingredients list... it contains contains two main ingredients!!
This recipe was developed as part of a collection for the Real Food Source as their next FREE ebook coming in the next few weeks... this time all about nut butters!! I have had so much fun coming up with recipes. Nut butter is so versatile.... From milks, to creams, to yoghurts, to all sorts of dressings and sauces as well as a crazy good flour substitute as in this recipe... who'd have thought it. Just look how moist fluffy it looks without a grain in sight! Plus there is no sugar- just pure fruity nutty goodness.
Go try it now... takes 2 mins to blend and 2 mins to cook (if you go for the microwave option). As ever throw in extra mix-ins if your heart desires. :-)
Recipe: Apple cashew pudding
Serves 1 (can easily be doubled/tripled- but still best baked in small pots instead of one larger one)
- 1 apple- cored
- 2 heaped tbs cashew butter*
- 2-3 tbs water
- ¼ tsp baking powder
- ¼ tsp cinnamon
- pumpkin seeds for top- optional
Blend all ingredients together (other than seeds if using) to get a thick smooth batter.
Spoon into a ramekin suitable for the oven and bake for approx. 15-20 minutes at 180C until golden on top.
This can also be cooked in the microwave on high for 90 seconds, you won’t get a golden top this way.
*I buy my cashew paste from The Real Food Source here but you can use any cashew butter or blend your own.
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