I’m dairy free for a while (my naturopath’s idea) and I have an egg allergy. Argh, My life is over! Or is it? No, it just means I have to be a bit more creative when coming up with recipes! Like this one. Firstly I swapped out the cream for coconut milk and made it dairy-free. And then I decided that eating eggs really isn’t worth risking the inflammation that can lead to auto-immune disease later in life.

So – I’m going egg-free until I can heal my gut and defeat my egg allergy! I’m hoping it won’t take more than 6 months, but I have heard it can take up to 2 years. Patience ….!

So, here’s something I never thought I’d say ‘an egg-free, dairy-free custard recipe’! 🙂

It is thickened with arrowroot flour, so watch the carb count (add recipe into myfitnesspal to calculate)

 

Ingredients:
  • 50 grams xylitol (more if you like it sweeter, less if you don’t)
  • 25 grams arrowroot powder (use more for a thicker custard, less for thinner)
  • 500 grams coconut milk
  • 1 tsp vanilla extract
  • 40 grams of water (for a thinner custard, leave out for a really thick one!)
Method:
  1. Place xylitol into TM bowl and mill 10 sec at speed 10
  2. Add remaining ingredients and cook 6 mins at 90c on speed 4.
Tips:
  • If you want to use eggs add 2 and subtract 10g less arrowroot flour
  • Add some raw cacao for chocolate, coconut custard
  • Add a scoop of Adrenal Switch in for a stress-busting custard (I love the chocolate flavour! Just be sure NOT to add sweeter as the Adrenal Switch is already sweet)

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