Ingredient: nutmeg
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Pumpkin Custard
Servings Ingredients- 2 Eggs
- 1/2 cup Agave Nectar
- 1 1/2 cups pumpkin
- 1 cup coconut milk or evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- hot water
Servings Ingredients- 2 Eggs
- 1/2 cup Agave Nectar
- 1 1/2 cups pumpkin
- 1 cup coconut milk or evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- hot water
Instructions- Butter a shallow 1 1/2 quart baking dish.
- In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
- Slowly mix in coconut milk.
- In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
- Add liquid mixture to the spice mixture and pour into the prepared baking dish.
- Set dish in a large baking pan and add hot water to a depth of about 1 inch.
- It should come about halfway up the side of the inner baking dish.
- Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
- Cool completely before serving.
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Apple Crisp (Gluten-free)
Servings Ingredients- 1/14 cups blanched almond flour
- 1/2 cup Quinoa Flakes
- 1/2 cup Pamela's Baking Mix
- 1/2 teaspoon sea salt,
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped walnuts
- 3 tablespoons coconut oil, warmed
- 4 tablespoons coconut nectar
- 1 tablespoon gluten-free vanilla extract
- 4 cups Gala apples, peeled, sliced then, and chopped in half
Servings Ingredients- 1/14 cups blanched almond flour
- 1/2 cup Quinoa Flakes
- 1/2 cup Pamela's Baking Mix
- 1/2 teaspoon sea salt,
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped walnuts
- 3 tablespoons coconut oil, warmed
- 4 tablespoons coconut nectar
- 1 tablespoon gluten-free vanilla extract
- 4 cups Gala apples, peeled, sliced then, and chopped in half
Instructions- Preheat oven to 350 degrees.
- Mix flours, salt, 1 teaspoon cinnamon, nutmeg, and walnuts in medium bowl.
- Mix coconut oil, 3 tablespoons coconut nectar, and vanilla in a separate bowl.
- Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.
- Grease 8x11 inch casserole dish.
- Mix apples, 3 more tablespoons coconut nectar, and 1 teaspoon cinnamon together in bowl.
- Arrange apple mixture in baking dish.
- Crumble topping over apples.
- Bake 18-20 minutes until dish is fragrant and top is brown.
- Serve warm.