Halloween is around the corner and parties seem to be topic of many conversations, especially with my 24 year old daughter. Well what is a gal like me to do but get with the excitement and hook up with my friend Starlene Stewart, of the very popular blog, GAPSDietJourney (www.GapsDietJourney.com) and ask her to share an appropriate recipe. This gal can cook and boy does she do it well, as you will discover in this paleo pumpkin pie coconut milk custard recipe for the GAPS Diet! Not only that but she is also giving away 5 eBooks on my Paleo Giveaway page. Check it out!
So about this custard recipe! Starlene is sharing her incredible paleo and GAPS recipe along with an informative in-depth interview she was so kind to do with me. Now folks this lady is busy and I have to tell you I am extremely honored to be sharing her feedback on my curious and personal questions. She has so much to share and is helping people achieve better health on a daily basis. I adore this woman!
Here is her easy and healthy custard recipe and be sure and check out her interview and learn a lot!
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Paleo Pumpkin Pie Coconut Milk Custard- GAPS Diet
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Dessert
Description
Enjoy this delicious and easy to make, paleo and GAPS diet friendly dessert!
Ingredients
- 5 large eggs
- 3 tablespoons honey
- 1 cup full fat coconut milk
- 1 cup butternut squash, steamed
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/8 teaspoon allspice
Instructions
- Preheat oven to 325°F.
- Blend all the ingredients until frothy in your blender or with a hand immersion blender.
- Divide evenly into six oven-safe glass dishes, or you could use an 8″ x 8″ baking dish.
- Place the smaller dishes into a casserole dish. Fill the casserole dish with an inch of hot water. The water should be halfway up the sides of the baking dishes.
- Bake 45 minutes to one hour, when a knife inserted in the center comes out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.
- Enjoy!
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
Wow, Tina! I won a copy of your ebook, and I’m so very thrilled. I’ll have to adapt the recipes to make them mine, because I’m vegan, but I’m more than happy to share my paleo gluten-free recipe tips with your readers. First, to substitute for egg, I use ground golden flax seed in water. Just like an egg, flax seed will bind a recipe, and keep it together as it cooks. I use coconut oil in place of butter (or another fat). Just be careful, a little goes a long way. In general, substitute 3/4 as much CO as you would butter. Applesauce is another amazing ingredient for the vegan baker; it adds moisture and sweetness to any recipe that calls for it. I am SO looking forward to this. Thank you, and I wish you and yours — and all your readers — health and peace.
Hi Merideth! That’s great! So glad you enjoy the book! That is wonderful that you can adapt the recipes to YOUR needs. That is what the paleo diet is all about! Being healthy and enjoying food YOUR WAY! Thank you so much for sharing your tips with all of us here.
Meredith, YOu are a doll for sharing this with my readers. I use flax and apple sauce and coconut oil for the same reasons SO that mean there will be man recipes you CAN use on this site. As Paleo(ish) I eat more veggies than any other food source. I love them!