Crustless Squash Pie
Ingredients (as always, as organic as possible)
2 2/3 Cups Mashed Squash
Celtic Sea Salt
14 oz can of Coconut Milk
6 Farm Fresh Organic Eggs
1 ⅓ Cups Honey
1 ⅓ Cups
2 Tablespoons Pumpkin Pie Spice (mixed up for you)
2 ½ Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
This is a high fiber,
antioxidant charged, low glycemic desert. Orange foods contain
carotenoids, potent antioxidants that protect
you from heart disease and arthritis.
The type of winter squash is up
to you. My favorite is Red Kiri, but you have Hubbard (which is
sweet) or Acorn, or even pumpkin. If you can't get fresh, you can
always use canned pumpkin.
If you have dried coconut milk powder, use 9
ounces of coconut milk powder, add some water, blend it all up, then
add just enough water to make this 14 ounces.
Mash all the ingredients and
grease up your cake pan or Pyrex using a mixture of coconut oil and
liquid lecithin, and bake at 350 degrees for around 45 minutes.
Stick a tooth pick into it. If it comes up clean, it's done.
To make this even healthier,
when you've got about five minutes to go, sprinkle
Omegasentials over the the
This makes a great desert or
even a great breakfast.