Pumpkin Donuts and Pumpkin Custard
Terran and River make some great Pumpkin Donuts and Pumpkin Custard. The boys take you through the entire recipe. Listen to this episode in the kitchen to get in the Hallowe’en.
The boys use some interesting ingredients to ensure you get your nutrients and protein.
Recipe For Pumpkin Donuts
1/4 cup of milk
1/2 pumpkin puree
2tsp of vanilla
1/4 cup of butter
3 tables of honey
2 1/2 cups of gluten free flour
4 tbs of bone broth protein powder
2tsp of pumpkin pie spice
1tsp of baking soda
Preheat the oven to 375 F, then melt butter and honey together. Whisk eggs, milk, pumpkin puree, and vanilla. Then add butter and honey mixture and mix well. In another bowl mix all dry ingredients. Then pour wet ingredients to the dry ingredients one cup at a time to avoid lumps. Fill piping with batter into doughnut molds. Bake on the top rack for ten to fifteen minutes
Recipe For Pumpkin Custard
1 can pumpkin puree
1 cup cream
1/4 cup honey
4 packs stevia
2 tsp pumpkin pie spice
1/2 tsp salt
Preheat the oven to 350 F.On a stove top combine pumpkin puree and cream into a sauce pan.
Heat until just the cream boils. In a medium bowl combine eggs, vanilla, honey, stevia, pumpkin spice, and salt. Mix well, then pour the milk mixture into the egg mixture slowly while stirring
the eggs quickly. then pour that into individual ramekins and put the ramekins into a 13x9 baking pan. Then pour boiling water around the ramekins to about an inch. Bake for 20-25 minutes or until they jiggle like jello. Refrigerate for 2 hours.
Enjoy the Dishes!!!