- Pumpkin is a great source of beta-carotene and Vitamins C, E and K.
- Chia seeds are full of fiber and omega-3 fats. This is great because the standard american diet is full of omega-6 fats, making it difficult to keep the proper ratio of omega-3 to omega-6 fats . Anytime I can serve my kids a source of omega-3s, I’m on it!
- The coconut oil adds a healthy fat source which assists in nutrient absorption. It also promotes healthy brain, heart and thyroid health, is a great source of energy, is anti-bacterial/ fungal, to name a few things. Coconut oil is borderline miraculous. 🙂
- Gelatin can assist the liver in detoxification, supports healthy nails and skin and assists in digestion.
- Ceylon cinnamon assists with blood sugar regulation, is anti-fungal, anti-microbial and is full of minerals.
- Coconut Palm Sugar has a low glycemic index (GI), which I try to use for my son to avoid the sugar-crazies. It is also minimally processed and contains more micro-nutrients than regular sugar.
I used my NutriBullet to blend up this recipe. I use it so frequently, it has been my main tool in making homemade baby food. If you are thinking about getting one, I highly recommend it! Most Costco stores carry them for a great price.
Pumpkin Apple Custard (Serves 4 or 5)
- Peel, core and chop apples. Place in saucepan with 4 tablespoons water and 2 tablespoons coconut oil and heat until the apples become soft, approximately 20 minutes. Stir occasionally. Try to keep as much steam in the pot as possible to help the apples soften faster.
- Remove apples from heat. Add gelatin, cinnamon, nutmeg, salt and sugar. Stir until dissolved.
- Add pumpkin and stir to combine.
- Add chia and stir to combine.
- Put all ingredients into a blender or a Nutribullet.
- Separate into one serving cups and refrigerate for 1 to 2 hours.
- Serve and enjoy!
Let me know if you liked this in the comments below!