Raw Carob Flour and Banana Custard
Lately I started to be into raw cooking. I read a lot about it and I am now almost convinced that eating raw fruits, vegetable along with some nuts, sprout seeds and beens would be the best diet (for me).
Still I am in the learning process, plus I cannot change my diet into a total raw one from a day to another, I am not this kind of person, and to adjust my diet into a almost raw one I will need some time.
In addition I will continue learning how to ferment different vegetables, since I believe that fermented food (especially vegetable for instance) it’s one of the most healthy thing that you can actually eat (I will actually start fermenting Spinach today and if the recipe will be goo I will publish it here in my blog :) ).
So here I will propose the recipe of a raw carob custard, I found the recipe from one web site called Ricette Crudiste, and they called this recipe the ‘Budino Crudista’.
I slightly arrange the ingredients so it is a little bit different from the Ricette Crudiste’s recipe (beaches I used local Turkish bananas), and it is most like a cream than a solid desert, like in their version.
Ingredients for two desserts
Time : 10 minutes
For the custard
1 Persimmon
2 Turkish Bananas (they are slightly smaller than normal ones, here they are called yerly muz and they come form south Turkey, so they are less bad for the environment that the other ones)
2 table spoons of carob flour
For the date sauce
3 dates
Water as needed
Process
Blend the persimmon, the bananas and the carob flour together till they become a cream. Put the cream into two different cups or moulds. Refrigerate for 30 minutes.
To make the sauce: blend the dates with the water (5 table spoons maybe) and try to reach a creamy-liquid consistency (or the consistency that you prefer). Then if you want you can filter it.
When you serve the custard put this sauce on the desserts, then sprinkle them with some carob flour, and serve.