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Saturday, November 19, 2011

pumpkin custard -- gluten free + dairy free

wow, time certainly can fly by. i had expected to make a few more pumpkin posts before thanksgiving, but it seems like that chance passed! i don't know about you - but my pantry is still stocked - bursting at the seams with canned pumpkin. i was at whole foods a few days ago and their canned 365 pumpkin was on sale for $1.00 a can. slamming deal. i stocked up. in the event of nuclear war - i will survive. on pumpkin. i'm not sure how i'm not sick of it yet - and am on the fast track to turning even more orange in hue (i have carotenosis and have a orange-fake tan tint to me - from eating so much pumpkin, sweet potato, carrot). i must admit - that while i've been at home i've been making my chocolate chip pumpkin muffins on a bi-weekly basis.

before i dive into my post - i wanted to extend my thanks to you - all of you. all of my friends, family, readers whom i don't know. thanks for supporting my photography, recipe creation and for being there for me. i appreciate every single one of you and hope that you have a safe, happy thanksgiving. theres a lot to give thanks for. i hope that you all had a wonderful thanksgiving and that you were able to share it with the ones you love.

quick custard
a little over a week ago i was in seattle for work - visited for the first time ever and absolutely loved it. i could certainly see myself living there. everyone is super friendly and its green, damp and beautiful. i got some time to get out and check out the sights. one morning i woke at 4am - worked out, showered, dressed, jumped on a local bus and journeyed to Fremont to visit the gluten free/vegan flying apron bakery. i enjoyed a hemp milk cappuccino with a smooth, silky lemon poppyseed muffin - admittedly the best gluten/dairy free version i've eaten yet (i will attempt to re-create in the near future).

i also ate at local 360 - a great joint that boasts foods and drink sourced from with 360 miles of the restaurant. i enjoyed local oysters, a beet salad, amazing french fries all washed down with willamette pinot noir.

local, organic goodness fresh from homegrown

on my last day in town i finally ventured into capital hill and had my sights set on eating at sitka + spruce - an adorable venue that serves locally sourced foods. i walked around - looked for the restaurant and finally gave up and landed outside of homegrown - another restaurant i had scouted before heading to seattle - one that also serves local, organic foods - as well as gluten free and dairy free items. to my amazement - i walked in and realized that i had entered a small marketplace - melrose market and that BOTH homegrown AND sitka + spruce are co-located there.

forgive me chelsea market, but this market might just take the cake for my favorite market. ever

fremont, wa - pikes place market - space needle
seattle was breathtaking and i fell in love with the city. it has that big city feel without any of the associate negatives. its strewn with amazing shops, impeccable dining, friendly inhabitants and beautiful surroundings. i can't wait to get back!

spiced pumpkin custard
  • 3/4 can of pureed pumpkin (not pumpkin pie mix)
  • 1/2 c hemp milk
  • 1/2 c grade b maple syrup (or honey or agave)
  • 2 large eggs
  • 2 tsp tapioca starch
  • 3/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground nutmeg
preheat oven to 350. in a large mixing bowl combine above ingredients and whisk together until completely combined. pour batter into 4 - 3/4c ramekins (or similar oven-safe baking vessels). place ramekins into a large baking pan and pour warm water into baking pan until it reaches 1/2 way up the sides of the ramekins (this is known as a water bath). place in oven and bake 50-55 minutes. remove from oven, and place ramekins on cooling rack. serve warm, cold, or however you fancy em. they are tasty regardless!

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