Pumpkin Custard Cups – SCD / IBD / AIP

Pumpkin Custard Cups – SCD / IBD / AIP

FPIES, Crohns flares, food allergies, and inflammatory bowel disease (IBD) are so very challenging and frightening for anyone, let alone kids. It’s so discouraging when it seems there is nothing to eat, and food only hurts. Here is a soothing, nourishing recipe that uses safe, easily digested ingredients that are low FODMAPs and allowed on SCD as well as IBD and AIP restricted diets. It’s free of grains, gluten, egg, dairy, nuts, and sugar. Plus it’s yummy! Use only plain unsweetened organic ingredients, with no fillers, additives, or sugars added to the canned goods.

Pumpkin Custard Cups - SCD / IBD / AIP
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Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Pumpkin Custard Cups - SCD / IBD / AIP
Print Recipe
Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Ingredients
Servings: single serve ramekins
Instructions
  1. Preheat oven to 350. Grease 6 individual serving ramekins with coconut oil.
  2. In a small dish, combine 3 Tablespoons chia seeds with 6 Tablespoons water. Set aside so these can absorb the water while you mix the other ingredients, about five minutes.
  3. In a large mixing bowl, combine all remaining ingredients. Stir thoroughly, til smooth and evenly mixed.
  4. Add the soaked chia seeds to the custard mixture and stir thoroughly, until seeds are mixed throughout and there are no clumps.
  5. Place the greased ramekins in a large baking dish, big enough for all of the ramekins to fit in it. Pour some custard into each dish, leaving about 1/2" space from top.
  6. Boil 2-3 ups of water. Once it is boiling pour it into the baking dish so that it surrounds the ramekins, to about half way up the sides of the ramekins.
  7. Place the baking dish with hot water and ramekins in 350 oven. Bake for 1 hour, until custard sets. It will be less firm than custards typically are when made with eggs and egg yolks but will partly set.
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Honey Brownie Cake

Honey Brownie Cake

Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.

Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
  2. In a small bowl, blend flour and xanthan gum and set aside.
  3. In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
  4. Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
  5. Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
  6. Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
  7. Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
  8. Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
Recipe Notes

This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.

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