Post by Loupy on Sept 23, 2018 14:39:26 GMT -7
Breakfast Pumpkin Custard (Whole30)
From: Emily @ www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html
After a month of straight sweet potatoes, eggs, and sausage for breakfast I was dying for something different.
I can eat the same thing for ever meal but after a few weeks I'm beyond burned out. I also didn't want to make my green pancakes and totally derail from Whole30 at the time.
This custard is heavenly. There's no added sugar, just the sweetness from the bananas.
So I definitely suggest using really ripe bananas.
I imagine this with a cup of coffee sitting in the backyard when the weather cools down for fall will be my favorite way to spend a Saturday morning.
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 over 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.
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!
From: Emily @ www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html
After a month of straight sweet potatoes, eggs, and sausage for breakfast I was dying for something different.
I can eat the same thing for ever meal but after a few weeks I'm beyond burned out. I also didn't want to make my green pancakes and totally derail from Whole30 at the time.
This custard is heavenly. There's no added sugar, just the sweetness from the bananas.
So I definitely suggest using really ripe bananas.
I imagine this with a cup of coffee sitting in the backyard when the weather cools down for fall will be my favorite way to spend a Saturday morning.
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 over 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.
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!
