Tuesday, July 2, 2013

Allergy free banana puddings with passionfruit cream recipe

  • Melted Nuttlex, to grease
  • 2 over-ripe bananas, mashed
  • ¾ cup boiling water
  • ¼ tsp bicarb soda
  • 1 cup Orgran self-raising flour
  • ½ cup caster sugar
  • 60g Nuttlex, melted
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • ½ cup coconut flour (quantity may vary)
Passionfruit cream
  • 250mls Liddells lactose free thickened cream
  • cup passionfruit pulp (seeds included or removed as desired)
  • 2 tbsps caster sugar

  • Preheat the oven to 180°C.
  • Brush four 250ml ramekins or dishes with melted Nuttlex and place the ramekins on a baking tray.
  • Mash the bananas in a large heatproof bowl.
  • Add the boiling water and bicarb soda to the bananas and stir to combine.
  • Set the bowl aside for 5 minutes.
  • Stir in the flour, sugar, melted Nuttlex and No Egg into the banana mixture until just combined.
  • Add coconut flour a bit at a time until a cake mixture consistency has formed.
  • Divide the banana pudding mixture evenly among the ramekins and level the tops with the back of a spoon.
  • Bake the puddings in the oven for 30 minutes or until a skewer inserted into the centres comes out clean.
  • Once cooked, allow the puddings to cool for 5 minutes.
Passionfruit cream
  • To make the passionfruit cream, combine the lactose free cream, passionfruit pulp and sugar in a saucepan over a medium heat.
  • Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
  • To serve, turn the banana puddings out and drizzle with passionfruit cream.

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