Breakfast Pumpkin Custard

It's creamy with a bit of crunch from the pecans. You could even replace the pumpkin with sweet potato for a different take on it.

INGREDIENTS

13.5 oz can of full fat coconut milk
1/2 cup chopped pecans, or other nut you like
2 very ripe bananas
3 tbsp almond butter, or almond meal
4 eggs
cinnamon or Pumpkin Pie Spice to taste
15 oz can pumpkin puree


INSTRUCTIONS
Visit Breakfast Pumpkin Custard By Louisiana Bride - Louisiana Bride @ www.louisianabrideblog.com for full recipe

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