Sunday, March 17, 2013
This delicious gluten-free and grain-free dessert is so simple. It's basically a healthy, whole food pumpkin pie without a crust. It's a one-bowl procedure to whisk together the ingredients and then the custard bakes away quietly for almost an hour. It emerges from the oven with wafts of cinnamon and warm pumpkin. It's great alone or topped with coconut cream or a sprinkle of spices.
This pumpkin custard is from Practical Paleo by Diane Sanfilippo, a book that has been helping me eat fewer carbs. It's half cookbook and half detailed reference book. My recent cauliflower hummus was also inspired by Practical Paleo. All the recipes are very simple. For example, I made spiced turkey burgers that had only two ingredients - 500 g of ground turkey and one tablespoon of garam masala spice. (Now that is an easy recipe!)
The recipe for pumpkin custard is also featured on Sanfillipo's blog, Balanced Bites. Just have a look at the recipe to see how easy it is.
Have you bought any good cookbooks lately?
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cook: Diane Sanfilippo|cookbook: Practical Paleo|desserts|gluten-free|paleo/primal|pumpkin|