Carrot Cake Custard (GAPS, GF, Dairy Free)

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I made this tonight for breakfast tomorrow…sorry for the bad picture but a) I’m not a great food photographer and b) my kids beat me to it ( you can see where my son left his mark – he called it “taste testing”). 🙂

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Carrot Cake Custard

3 cups of baby carrots

1 can full fat coconut milk

2-3 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

12 eggs

1/4 c. honey (or more if you like)

Boil baby carrots 25-30 minutes in water until tender.   Drain, and put carrots and all other ingredients in your food processor.  Blend well.  Grease large Pyrex 9×12 baking dish, pour in ingredients, bake 45 minutes to 1 hour at 350 degrees until mixture is firm and cooked through.

Enjoy!

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About earthmuffinmom

I am a Christian mom and wife who is watching and waiting impatiently for the Lord's return in a world that is getting nuttier by the day. My main interests are in the areas of Biblical end times/eschatology and early Genesis/creation. To understand the end...you must understand the beginning! My other passion is health and healing! Our family has also been greatly blessed over the past several years with healing through natural health and diet (generally Paleo/grain free). I love sharing this information with other people, and helping folks in their healing journeys. That being said...I am not a doctor...so I'm not responsible for any decisions you may make in regards to your own health. Other stuff: I am married to a wonderful man who I have had the privilege of having three beautiful children with. We have been married for over sixteen years. I work full time, but have the blessing of working from my home, and I homeschool my oldest child. We enjoy homesteading...and while we live in a small, rural town...we have worked hard to develop our yard into a "little bit of country in town"...complete with our "farm dog," Buddy, and five chickens. Thanks for checking out my blog!

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