Melissa of Gluten Free For Good and I have similar tastes and ways of cooking and baking. For baking, Melissa always sticks to simple recipes and she has an appreciation for flourless recipes like I do. Plus we both love fresh pumpkin puree, coconut milk, and maple syrup. Okay, maybe she loves maple syrup more than I do! Admittedly, as the wife of a beekeeper, honey simply must be my #1 natural sweetener choice.
In this recipe for Maple Pumpkin Coconut Custard, Melissa combines all three of those ingredients to create a lovely custard that is just perfect for the fall or winter. She baked sugar pumpkins for her pumpkin puree and I’m right there with her on preferring fresh pumpkin puree, but as she states, canned pumpkin will work in this recipe, too. Naturally gluten free, dairy free, and refined sugar free, this custard is a fitting end to any dinner. Or perhaps the beginning of breakfast. That would certainly be an enticement to get out of bed on a chilly morning! Oh, and one more thing before I forget, Melissa is the co-author of the The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life. Not only in this book an amazing resource for those who are gluten free and interested in that “peak performance” in life (who isn’t really?), but it also features 50 other terrific gluten-free recipes, including some desserts.