Saturday, January 7, 2017

Breakfast Pumpkin Custard

This recipe has everything I like to cook with! You can't go wrong with Pumpkin. This is a light, delicious and easy recipe! For the past couple of years, I have been doing my best to stick to the Paleo and or Whole 30 diet. And as of recently, I can not have dairy. This is not my recipe and I am giving credit to I give this a 5 star!


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


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! 

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