It's Day 8 of being on the Whole30 and I wanted to share this yummy recipe I made yesterday that is Whole30 compliant. I found this recipe on Pinterest from LouisianaBride
Ingredients:
- 1 (13.5 ounce) can full fat coconut milk
- 1/2 cup chopped pecans, or other nuts you like
- 2 very ripe bananas
- 3 TBSP almond butter, or almond meal
- 4 eggs
- Cinnamon or Pumpkin Pie Spice to taste
- 1 (15 ounce) 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 or stand mixer.
- 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 vanilla extract
This recipe was delicious and helped aid my sweet tooth. I had it for breakfast and as an after dinner "dessert". I would definitely suggest really mashing up the bananas, so that there aren't chunks throughout the custard, as well as sticking to the ingredient list and using ripe bananas. The riper, the sweeter the custard will be.
No comments:
Post a Comment