2/13/2019 0 Comments Pumpkin Pie Breakfast Custard![]() Custard for breakfast? Yes, please! Pumpkin Pie Breakfast Custard Makes 6 servings Coconut oil 1 13.5-oz can of coconut milk (full-fat) 2 bananas, overripe 3 tbsp of nut butter 4 eggs Pumpkin pie spice to taste 1 tsp vanilla ¼ to ½ tsp salt 1 15-oz can of pumpkin puree (*not* pumpkin pie filling) ½ cup chopped pecans or walnuts Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it. Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.
0 Comments
Leave a Reply. |
latest articles, blogs and adviceSometimes all we need is a little re-assurance and a little understanding to go a long way in life.
Archives
May 2019
Categories |
STOTT PILATES® and Total Barre ™ are registered trademarks of Merrithew Corporation. Used under license.
Pilates and Barre Photography © Merrithew Corporation. Used with Permission.
For more information visit www.merrithew.com
Pilates and Barre Photography © Merrithew Corporation. Used with Permission.
For more information visit www.merrithew.com
© Copyright 2019 Breathe River Oaks by Misty Chambers. All rights reserved.
Terms of Service
|