Whole30 Compliant Pumpkin Custard
Today’s Whole 30 recipe comes from:
Breakfast Pumpkin Custard (Whole30-Friendly)
Full fat coconut milk – 13.5 oz can
Chopped pecans, or other nut you like – 1/2 cup
Very ripe bananas – 2
Almond butter, or almond meal – 3 tbsp
Eggs – 4
Cinnamon or Pumpkin Pie Spice to taste
Pumpkin puree – 15 oz can
Preheat oven to 350 degrees. In a 13×9 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.
ONE THING I LEARNED TODAY:
I don’t like pumpkin that much. But my wife can find a way to make it tasty!