One of the chief virtues of this dish is that it’s super easy to make. The original recipe which I saw in a newsletter from ( Kunara Organic Marketplace ) used 1/4 cup of cashews but I thought I would try pepitas for something different. Zinc is essential to the immune system and pumpkin seeds are one of the richest plant sources of zinc.
BAKED PUMPKIN CUSTARD
MAKES: Approx. 2 x cups custard
INGREDIENTS
- 1 cup pumpkin (grated)
- 1/4 cup pumpkin seeds (ground)
- 1/2 cup coconut milk
- 1 TB arrowroot or tapioca starch
- 1 TB sweetener of choice (eg maple syrup, agave etc)
- 1 teaspoon vanilla essence
METHOD
- Place all ingredients in blender and blend until smooth and creamy.
- Pour into lightly oiled baking dish.
- Bake for approximately 30 mins until set and lightly browned.
- Serve with a dollop of coconut or cashew cream.
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