Baked Banana Custard

Move over berries and yoghurt; forget about scrambled eggs - there's a new GAPS breakfast in town.

Meet banana baked custard.

This recipe is great because:
I) the kids love it
II) it's good for them

If you've read about GAPS at all, you'll know that eggs are one of Dr Campbell-McBrides favourite foods for patients. Full of great nutrients, and pair that with raw milk and you've got most of this recipe sorted.

If you can, steep the 5 cups of milk with two vanilla beans overnight. It's easy to do and adds so much more nourishment to your breakfast. Vanilla contains loads of lovely B-vitamins, which are great for GAPS patients but also calcium, magnesium, potassium, manganese, iron and zinc.

In the morning whisk together five pastured eggs (trust me it will make a HUGE difference to the colour, flavour and nutritional content - so get the best eggs you can) with a 1/4 cup of honey and the vanilla/milk mixture.

Pour into ramekins (reserving 10% of the mixture) and stand in a tray of water. Sprinkle with cinnamon and place in the oven for 30 mins at 170c.

After that time, slice bananas over the top, sprinkle with cinnamon, and pour the remaining mixture on top. Sprinkle with a little more cinnamon, turn the heat up to 180c and bake for a further 10 mins or until golden brown.

Trust me, it's delicious. I don't even like custard, but this was so yummy. And cinnamon adds a ton of health benefits too.


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