A special diet (and a limited cupboard) leads one to adapt a lot of recipes.
This custard is a hugely adapted version of this recipe and the crew at bridge night last week ate it all up ;) The custard could be used as a side dish for savoury meals too.
Ginger Hemp Squash Custard
1/4 cup pesticide free hemp seed nut $22.00/kg MB ManitobaHarvest
2 organic free range eggs $5.53/dozen ON Karma
1 cup water
1 tsp organic dried ginger $36.17/kg ? Karma
6 pitted dates $3.99/kg IRAN Local grocery
Mix the above in a blender until the dates are thoroughly dessicated.
1/2 cooked organic butternut squash or about 3 cups $2.95/kg ON Karma
Pour this mixture into an ovenproof baking dish and bake for 1 hr at 400F or until a knife comes out clean. The above picture was taken before I put it in the oven.
Hemp/Chia/Sesame Seed Pie Crust
1/4 cup organic unpolished sesame seeds $3.50/kg China Karma
1/8 cup organic hazelnuts $18.95/kg Turkey Karma
Grind the above in a nut grinder in order to obtain a mealy texture.
1/4 cup pesticide free hemp seed nut protein $22.00/kg MB ManitobaHarvest
1/4 cup cup chia gel (add 1/3 cup chia seeds to 2 cups warm water and shake and let sit for about 10 minutes) $7.95/kg Mexico Karma
1/4 cup maple syrup $8.20/kg ON Karma
Mix the above thoroughly and press into a glass pie pan.
Bake at 400 F for 20-25 minutes or until edges of the crust turn golden - the above picture was taken after I took it out of the oven.