Okay, this isn’t really crème brulee at all! But if you’re avoiding eggs, dairy and sugar, this recipe comes mighty close. It calls for unflavored gelatin (pure collagen protein) which helps create a thicker consistency, but the real benefit is how it helps to strengthen the joints, heal the gut, and improve skin tone. I recommend a clean source like Great Lakes Gelatin.
Serves 4
Time to prepare: 20 minutes plus time to chill
Ingredients:
2 cups cooked spaghetti squash
1 cup hot water
1 Tb unflavored gelatin
½ tsp pure powdered stevia
¾ tsp dried ground ginger (powder)
2 tsp vanilla extract
2 Tb grass-fed butter
optional toppings: shredded coconut, coconut sugar, and/or pine seeds
Method:
(To cook spaghetti squash, cut in half, deseed, and boil in a pot of water for approx 15 minutes or until very tender when pierced with a fork. Reserve 1 cup of cooking water for the recipe.)
Stir gelatin into 1 cup hot water until fully dissolved. Stir in stevia, ginger, and vanilla.
Place cooked spaghetti squash, water mixture, and butter in a blender. Blend until smooth and creamy. Pour into 4 ramekins. Chill.
To serve: sprinkle optional toppings of shredded coconut, pine seeds, and/or coconut sugar. Coconut sugar (unrefined) has a lower glycemic index than normal cane sugar and can even be quickly “torched” to achieve the look of crème brulee, though it won’t harden as normal cane sugar will.
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