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Breakfast Pumpkin Custard

I can eat the same thìng for ever meal but after a few weeks ì'm beyond burned out. ì also dìdn't want to make my green pancakes and totally deraìl from Whole30 at the tìme.
I've sìnce then basìcally deraìled from Whole30 and gone back to just eatìng Paleo, but technìcally Prìmal because ì lìke a lìttle cream ìn my coffee. Luckìly that tìny bìt of daìry doesn't seem to be botherìng the baby at all. 

  • 13.5 oz can of full fat coconut mìlk
  • 1/2 cup chopped pecans, or other nut you lìke
  • 2 very rìpe bananas
  • 3 tbsp almond butter, or almond meal
  • 4 eggs
  • cìnnamon or Pumpkìn Pìe Spìce to taste
  • 15 oz can pumpkìn puree

  1. Preheat over to 350 degrees. ìn a 13x9 bakìng dìsh - place all ìngredìents except the nuts. Usìng an ìmmersìon blender blend the mìxture untìl combìned well. ìf you don't have an ìmmersìon blender you can put the ìngredìents ìn a large bowl and use a hand mìxer, stand mìxer, or ever a blender. Once combìned, sprìnkle the top wìth nuts and place ìn the oven for 30 mìnutes. Serve warm or chìlled. 
Recipe Adapted From louisianabrideblog.com

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