Pumpkin Custard
½ cup cashews
1 tablespoon agar flakes
1 pinch celtic sea salt
1 ¼ cups water, boiling
1 ½ cups roasted pumpkin (or other winter squash)
¼ cup agave nectar (plus a little more if you want it sweeter)
1 tablespoon vanilla extract
1-2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
¼ teaspoon lemon zest
Place cashews, agar and salt in a blender and process to a fine powder
Pour boiling water into blender and process on high speed
Add pumpkin, agave and vanilla and process again until smooth
Blend in cinnamon, nutmeg, cloves and lemon zest
Pour custard into ramekins or half cup mason jars
Refrigerate until set, about 30 minutes
Serve
Makes 6 servings
(from elanaspantry.com)
No TweetBacks yet. (Be the first to Tweet this post)