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Recipes to try – Apricot Pudding, Lemon Cream and Nut Pudding
Apricot Pudding
You will need:
• 400 g of apricots (pitted)
• 1 large banana
• 50 ml of milk
• 3 tbsp. of cane sugar
• 1 tbsp. of fresh lemon juice
•
1 tbsp. of carob flour
• 2 tbsp. of sliced almonds
• 2 lemon balm leaves
Preparation
Peel the banana and halve the apricots.
Put banana, apricots, milk, sugar and
lemon juice in the mixing container
and process in manual mode for 5-10
seconds. Then continue mixing at level
10 for 20 seconds. Add carob flour and
mix briefly with the Pulse button.
Cool the pudding thoroughly in the
refrigerator. Before serving, garnish the
pudding with almond flake and lemon
balm.
Enjoy!
Lemon Cream
You will need:
• 300 g of cashew nuts
• 1 tbsp. abrasion of one lemon
• juice of one lemon
• 100 ml of fresh water
• 5 tbsp. of agave syrup
Preparation
Put all ingredients in the mixing
container.
Now briefly press the pulse button 5
times, and then process manually at
level 10 for 45 seconds.
Put the lemon cream before serving in
the refrigerator and allow to cool well.
Enjoy!
Nut Pudding
You will need:
• 100 g of shelled walnuts
• 100 g of hazelnuts
• 100 g of almonds
• 2 large bananas
• 300 ml of nut milk
• 4 tbsp. of cane sugar
• 1 pinch of sea salt
• 2 tbsp. of ground cinnamon
• some ground vanilla bourbon
Preparation
Soak the nuts in fresh water for 12
hours before processing. Please do
not process the used water. Put the
nuts in the mixing container and
process in manual mode.
Peel the bananas and put them
together with the other ingredients to
the nut flour.
Now start the manual mode at level
2. After a short time, increase to level
10 for 1 minute. Fill the finished nut
pudding in a bowl. Let the pudding
cool through well in the refrigerator.
Enjoy!
