Some of you may recall from my blog post, My Pregnant Whole30, that I allowed a few SWYPO (Sex With Your Pants On) options during my September Whole30. I made this conscious decision based on the amount of hormonal cravings I was experiencing. At the time, I was struggling with either ending my Whole30 (and diving face first into a plate of doughnuts) or continuing on with a dish that had a touch of natural sweetness to overcome those cravings. This is the dish (and choice) I made….
This custard is technically Whole30 compliant, but I can see how some people may abuse this dish, eat it all in one sitting and not even think twice as it’s labeled, “Whole30.” Since I had the tools I have learned over several Whole30’s, I knew that I just needed a bite or two to tame those cravings and back in the fridge it went. I am not advocating for you to make this on your Whole30, but if you struggled like I did, it may do more good than bad. You are an adult, you can make the right choice for your journey.
Back to the custard. It was originally labeled as a “breakfast casserole” perhaps because it has eggs in it, but I’m not sure I would eat this for meal 1. If you want to, great, I’ve added collagen protein into the recipe and there is a good amount of healthy fat. I bet this would taste really good with a side of bacon! The entire family loved this dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Recipe adapted from: Louisiana Bride Blog
- 2 very ripe bananas
- 5 eggs
- 3 Tablespoons almond butter
- (1) 15 oz can pumpkin puree
- (1) 13.5 oz can of full fat coconut milk
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 scoops Collagen Peptides Protein
- 1/2 cup chopped pecans, or other nut you like (I used a combination of pecans & walnuts)
- 1/3 cup raisins (optional)
- Preheat to 350 degrees.
- Using coconut oil or ghee, grease a 13×9 baking dish.
- Place all ingredients (except the nuts and raisins) in a large bowl and use a hand mixer to combine.
- Pour mixture into baking dish.
- Sprinkle the top with nuts and raisins and bake in the oven for 30 minutes.
- Allow to cool for 15 minutes, then place in the refrigerator for at least 2 hours.
- Serve chilled.