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Macadamia Nut Pudding
One of Australia’s best gifts to the world is the macadamia nut, sometimes called the Queensland nut. This delicious nut now grows in other areas of the South Pacific, particularly in the Hawaiian islands. Like all nuts, macadamias are rich in minerals such as copper, iron, magnesium, phosphorus, potassium and zinc. They also contain B vitamins, particularly vitamin B1.
Macadamias have a unique fatty acid profile. About 80% of the total fat content is stable monounsaturated, of which more than 22% is the 16-carbon monounsaturated palmitolytic acid. This fatty acid has strong antimicrobial properties, that is, it protects the consumer from viruses, pathogenic bacteria and yeasts in the gut. About 60% of the total fat is monounsaturated oleic, the same kind of fatty acid found in olive oil. About 15% is saturated fat and the remaining 3% as polyunsaturated fatty acids, with the ratio of omega-6 to omega-3 exactly equal – an excellent balance.
Like all seed foods, macadamias contain numerous anti-nutrients such as enzyme inhibitors that can cause gastric distress and irritations to the mouth and throat; and phytic acid that can cause mineral deficiencies if the nuts are consumed in excess. It’s best to buy RAW macadamia nuts and prepare them as described below.
Ingredients
- 1½ cups macadamia nuts, prepared as above
- 1 cup crème fraiche or sour cream
- ½ cup sucanat
- 1 teaspoon vanilla
- 6 egg whites
- pinch of sea salt
Directions
Prepare two 8-inch cake pans by cutting two rounds of parchment paper to fit in the bottom of the pans.
Butter the pans, place the parchment paper in the bottoms, and butter the parchment paper.
Flour the pans with unbleached white flour.
In a food processor, process the nuts to a powder.
Add the crème fraiche or sour cream, sucanat and vanilla. (Note: Crème fraiche is French-style sour cream, now available in many gourmet markets and health food stores.)
Meanwhile place the egg whites in a clean stainless steel or glass bowl with a pinch of salt and beat until
stiff.
Place the macadamia nut mixture in a bowl and fold in the egg whites.
Divide the mixture between the two pans and spread gently so that it touches the sides.
Bake at 325 degrees for about 40 minutes, or until the layers pull away from the sides of the pan.
To serve, let cool and place the two layers, one on top of the other, on a plate.
You may “ice” the pudding with a little crème fraiche and decorate with macadamia nuts or raspberries.
Published in the PPNF Health Journal
Summer 1997 | Volume 21, Number 2
Copyright © 1997 Price-Pottenger Nutrition Foundation, Inc.®
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