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Post by Loupy on Jul 15, 2018 4:43:37 GMT -7
Breakfast Pumpkin Custard (Whole30) From: Emily @ www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.htmlThis custard is heavenly. There is no added sugar, just the sweetness from the bananas. So, I would definitely suggest using really ripe bananas. It's creamy with a bit of crunch from the pecans. You could even replace the pumpkin with sweet potato for a different take on it. Ingredients: 13.5 oz can of full fat coconut milk 1/2 cup chopped pecans, or other nut you like 2 very ripe bananas 3 tbsp almond butter, or almond meal 4 eggs cinnamon or Pumpkin Pie Spice to taste 15 oz can pumpkin puree
Directions: Preheat oven to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts. Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender. Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled. Note:It will be a much nicer custard consistency when chilled. If you aren't following Whole30 I would suggest adding a little vanilla extract to this!
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