Pumpkin Custard
Ingredients
- 1/2 cup raw cashews
- 1 tablespoon agar flakes
- pinch of sea salt
- 1 1/4 cups of boiling water
- 1 1/2 cups baked pumpkin you can also use canned
- 1/4 cup maple syrup
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of allspice
- 1 inch piece of lemon peel
Instructions
Put in you blender:
- 1/2 cup raw cashews
- 1 tablespoon agar flakes
- A pinch of sea salt
- Mix to a fine powder
- Add 1 1/4 cups of boiling water and mix until combined
- *** CAUTION: make sure your blender is closed tight so you don't end up getting burnt!
Add the following:
- 1 1/2 cups of baked pumpkin (you can also use canned)
- 1/4 cup of maple syrup
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- A pinch of allspice
- 1 inch piece of lemon peel
- Mix until smooth
- Pour into six cups and refrigerate until it sets, about 30 minutes.
Notes
This recipe appeared in the October 2016 issue of Elements For A Healthier Life Magazine.
Photograph by Rachel Kieffer © All rights reserved.