The Primal Blueprint Cookbook (42 page)

Allow apples to cool, then process in batches through a rotary food mill or coarse wire strainer sieve (using the back of a large spoon or ladle to press applesauce through) to strain out seeds, peels, cores, stems, etc.

Stir in cinnamon and maple syrup to taste, if using. Store in covered glass jars in the refrigerator for up to 10 days or in the freezer.

Custard only takes a few minutes to prepare for the oven, and the ingredients are budget-friendly. This version is dairy-free, made with coconut milk, which is full of medium-chain fatty acids, an excellent source of quick energy. You can even make your own coconut milk for this recipe with fresh or dried unsweetened grated coconut, soaked with warm water and strained.

INSTRUCTIONS:

Preheat oven to 325°F.

Put some water on to boil; it will be used to create a bain marie (water bath) for the baking dish.

Lightly grease a 1 ½ quart soufflé dish or casserole with butter or coconut oil.

In a medium bowl, whisk eggs for 1–2 minutes. Add coconut milk and mix well. Add maple syrup and vanilla and whisk to combine. Add grated coconut, if using and stir well (coconut will rise to the top).

Pour mixture into greased baking dish and set dish into baking pan in the oven. Sprinkle grated nutmeg over top of custard mixture.

Carefully pour boiled water into the baking pan (not the custard dish) until water is halfway up the side of the custard dish.

Bake the custard for about 35–40 minutes, or until set in the center (sharp knife inserted into custard center will be clean when removed). Remove from oven and cool.

Serve slightly warm or chilled. Store covered in refrigerator.

Note:
Custard can also be baked in individual custard dishes or ramekins in a water bath. Baking time will be less, approximately 25–30 minutes or until middle of custard is set.

When trying to cut down or eliminate baked grain foods, people often worry that there is nothing enjoyable left to eat, especially for dessert. Not true! Baked custards are richly satisfying and chock full of healthy natural fats, protein, and micronutrients. Custard even makes a delicious breakfast. Just be sure not to over-sweeten or the benefits will be offset. This is a variation on the basic baked custard, but with the rich flavor and antioxidant benefits of cocoa.

INSTRUCTIONS:

Preheat oven to 325°F.

Put some water on to boil; it will be used to create a bain marie (water bath) for the baking dish.

Grease a 1–½ quart soufflé dish or casserole with butter or coconut oil.

In a medium bowl whisk eggs for 1–2 minutes. Add coconut milk and mix well. Add maple syrup and vanilla and whisk to combine, then add cocoa “paste” and whisk well. Add grated coconut, if using and stir well (coconut will mostly float to the top).