Spiced Squash Custard
2 cups cooked and pureed winter squash
1/2 cup organic, full-fat coconut milk
3 tbs grass-fed beef gelatin
2 tbs grade b maple syrup or honey (AIP), or 1 tsp stevia
1 tsp cinnamon powder
½ tsp clove powder
½ tsp freshly grated nutmeg (avoid for AIP)
½ tsp ginger powder
Pinch of sea salt
1. Place all ingredients in blender, except gelatin, and mix.
2. Add gelatin and gently incorporate.
3. Pour into serving vessels. Garnish with desired spice.
4. Refrigerate to set for 30 minutes.
5. Enjoy!
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