Saturday, October 16, 2010
Crustless Pumpkin Custard
I love pumpkin pie, but cannot eat the wheat crust, so I came up with the idea of just making the custard part. I bake it in a glass pan and thus I get the goodness of the pie without the problem of wheat( I am blood type O with wheat as strong avoid).
This recipe can be used as a dessert or quick breakfast, it depends on how much sweetness you use. This recipe is moderate sweetness with honey but you can use agave and I suppose you can use an organic, granulated cane sugar also. I've tried Stevia and don't like it. Stevia is fine if you don't cook or bake it. Another problem for Os is milk. Os do not digest lactose past infancy and even then some O babies don't. Milk proteins can also be problematic. When I say milk, I mean regular commercial, pasturized milk. Over the years I have experimented lots of different "milks" trying to find something that agrees with me. Nothing with lactose agrees with me even raw milk (which I buy for my husband, a B) or goat milk which has finer proteins. Rice milk and almond were OK, but I found that I can tolerate cream. I mix cream with pure water, yogurt or goat's milk. Cream has very little lactose left so a little doesn't trouble me. I don't buy the ultra-pasturized. My best dairy products are raw cow milk and goat milk in either in Kefir or yogurt form. I make my own kefir and yogurts.
you will need;
1 large can of pumpkin
1 cup milk type liquid
2/3 cup honey or agave
1 tsp Real Salt or other natural high mineral salt
spices; 1 tsp cinnamon, 1/2 tsp ginger, pinch cloves, pinch nutmeg
1 TBS flaxseed meal
1 TBS millet flour
1 TBS brn rice flour
handful of soaked walnuts
handful of raisins
9x9 or 9x13 glass pan
Mix the eggs, flaxseed meal, millet and brn rice flours and milk together and let set about 8 hours or more. Soaking the grains neutralizes the phytic acids on them. Soaking walnuts or any nuts does the same thing. Walnuts can have a bitter tsste for some people and soaking, takes that taste away.
After a few hours mix the pumpkin and other ingredients and pour into a greased baking dish. I grease with ghee or coconut oil. Bake 350 for about 45 minutes or until a toothpick inserted in the center comes out clean.