The Healthy Spiralizer Cookbook (65 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH PEAR TOPPING
PREP TIME: 15 MINUTES / COOK TIME: 90 MINUTES, PLUS 1 HOUR COOLING
Lemon-flavored custard is sweet and refreshing without being overwhelming in flavor. The mild, juicy, spiced pear noodles on top add a lovely fresh contrast to the creamy coconut milk custard. Cook the custard in a water bath to keep it from scalding or curdling.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 6
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 352; Total Fat: 31g; Saturated Fat: 26g; Cholesterol: 82mg;
Total Carbs: 18g; Fiber 5g; Protein: 6g
Spiralizer alternative:
If you don’t have the ability to make the wide noodles on your spiralizer, you can also use a vegetable peeler to make them.
FOR THE CUSTARD
3 eggs, beaten
½ teaspoon stevia
3 cups coconut milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
FOR THE PEARS
2 pears, stemmed, ends cut flat, and spiralized into spaghetti noodles
¼ teaspoon stevia
1 teaspoon ground cinnamon
½ teaspoon ground anise
TO MAKE THE CUSTARD
1. Preheat the oven to 300°F.
2. Fill a 9-by-13-inch baking pan half full with boiling water and put it in the oven.
3. In a large bowl, combine the eggs, stevia, coconut milk, vanilla extract, and lemon zest. Whisk until they are well combined.
4. Pour the custard into six ramekins and put the ramekins in the hot water bath in the oven.
5. Bake until the middle of the custards no longer jiggle but the outsides do, about 75 to 90 minutes.
6. Cool the custard on a wire rack for 1 hour, and then transfer them to the refrigerator.
TO MAKE THE PEARS
1. In a large bowl, combine the pear noodles, stevia, cinnamon, and anise.
2. Serve the pear noodles on top of the custard.
Substitution tip:
You can use orange zest or lime zest in place of the lemon for a different flavored custard.
PREP TIME: 20 MINUTES / COOK TIME: 25 MINUTES
Butternut squash is wonderfully sweet, which adds sweetness to these sugar-free muffins. The muffins don’t contain eggs, so they are slightly denser than muffins that do contain them, but they are delicious.
IDEAL FOR HAND-CRANK SPIRALIZERS
Angel hair blade
Blade D
MAKES 12 MUFFINS
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER MUFFIN:
Calories: 98;
Total Fat: 7g; Saturated Fat: 6g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 3g; Protein: 2g
Spiralizer alternative:
If you have an hourglass spiralizer, you can substitute 2 large carrots and cut the noodles into 1-inch pieces or use a box grater to grate the butternut squash instead.
½ medium butternut squash, peeled, ends cut flat, spiralized into angel hair noodles
½ cup coconut flour
Zest of 1 orange
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 very ripe bananas, mashed
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ cup coconut milk
1. Preheat the oven to 350°F.
2. Line 12 muffin cups with paper liners.
3. Cut the butternut squash noodles into 1-inch pieces.
4. In a large bowl, whisk together the coconut flour, orange zest, cinnamon, and cloves.
5. In a medium bowl, whisk together the bananas, coconut oil, vanilla extract, and coconut milk.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Fold in the butternut squash noodles.
8. Pour the batter into the prepared muffin tins. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
9. Cool on a wire rack.
