Sunday, September 7, 2008

Gluten Free Pumpkin Pie Custard Recipe

This Pumpkin Pie Custard recipe is a delicious recipe from my new friend, Becky, who uses the egg yolk only version for her 10 month old. I love how nutritionally complete this "dessert" is--it is almost a meal and a dessert all in one. And it can be used for a one year old who needs to gain weight! You can even use the leftovers for breakfast--it is certainly more complete than any packaged breakfast cereal or waffle. The pumpkin is a vegetable, the coconut milk adds healthy brain fats, the eggs add some protein and more healthy fat and the molasses is full of minerals. You can include the maple syrup (or honey if you are on the SCD diet) if you want it to be sweet. But, don't use honey for a baby under one year. Of course, freshly pureed pumpkin makes it even healthier if you have the extra time and a pumpkin.

1 can pumpkin puree (or 2 c. fresh puree)
1 can coconut milk
4 eggs (or 5 egg yolks for kids under one)
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. cardamon
1/4 t. allspice
2 T. molasses
maple syrup or honey to taste (0, 1/4 or 1/2 c.)

Combine all ingredients, mix well with a whisk. Cook in a pie pan or souffle dish at 350 degrees until set (about 50 minutes.) How easy is that???

What to Feed Your Kids: According to Lucile Packard Children's Hospital: "Fat and cholesterol should not be restricted in the diets of babies and very young children, unless advised to by your baby's physician. Children need calories, fat, and cholesterol for the development of their brains and nervous systems and for general growth." Make some homemade low sugar desserts for your children. Homemade desserts with a vegetable or fruit base which include healthy fats add more nutrition than the typical packaged dessert fare.

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