Nourish Me Vanilla Bean & Cashew Custard

Nourishing custard
CategoryDifficultyBeginner

Creamy, Dreamy & Delicious - this custard is nourishing & yummy!

Nourishing custard
Yields4 Servings
Prep Time10 mins

We found out today that one of my 3.5 year old twins has to have some surgery soon to remove his tonsils and adenoids.  He's always been a noisy eater, drinker and dribbler since birth and it's time.

Our surgeon feels it will completely change is childhood as he will sleep better and feel better BUT it will be a horrible two week of recovery for someone so young. He won't be able to talk or eat and will be in alot of pain. "2 weeks of hell for a better childhood"  were his exact words. Owch. Not what a mum wants to hear.

I've resisted this surgery for over a year but he is now lacking oxygen so badly when he sleeps - there is little alternative. I'm worried, anxious and already tearing up when I think about it. Not to mention my boys have only been apart once in 4 years so it will be quite the challenge for us all.

I know I will have to make him lots of sweet, soft, nourishing foods during his recovery. Children who are healing need high protein, nutrient rich foods.

I'm know he will be fine - me on the other hand may need some valium!  I'll settle for Vanilla Custard for us both.

I hope it hits the spot.

Ingredients

 1oo g organic raw cashews
 6 medjool dates
 1 tbs organic vanilla bean paste (not Vanilla Essence - you want the one with the vanilla seeds in it - it's sold at both Coles and Woolies so look hard for it in the baking section - it can be hard to find but it's there!) OR one scraped vanilla bean
 2  large organic eggs (or 3 small)
 50 grams or raw organic honey
 30 grams organic wholewheat flour or organic wholemeal spelt flour
 600 ml filtered water

Directions

1

Blend dates and cashews to form a paste

2

Add water and blend in high powered blender or thermomix for one minute to make a sweet cashew milk

3

Add Vanilla bean paste, eggs, honey and flour mix well and then cook on low heat for 10 - 15  minutes stirring often OR if using a thermomix  at 80 degrees on speed 5 for 7 minutes .

4

Serve with stewed pears, chopped fruit or on works amazingly well with these chocolate/zucchini muffins

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Ingredients

 1oo g organic raw cashews
 6 medjool dates
 1 tbs organic vanilla bean paste (not Vanilla Essence - you want the one with the vanilla seeds in it - it's sold at both Coles and Woolies so look hard for it in the baking section - it can be hard to find but it's there!) OR one scraped vanilla bean
 2  large organic eggs (or 3 small)
 50 grams or raw organic honey
 30 grams organic wholewheat flour or organic wholemeal spelt flour
 600 ml filtered water

Directions

1

Blend dates and cashews to form a paste

2

Add water and blend in high powered blender or thermomix for one minute to make a sweet cashew milk

3

Add Vanilla bean paste, eggs, honey and flour mix well and then cook on low heat for 10 - 15  minutes stirring often OR if using a thermomix  at 80 degrees on speed 5 for 7 minutes .

4

Serve with stewed pears, chopped fruit or on works amazingly well with these chocolate/zucchini muffins

Nourish Me Vanilla Bean & Cashew Custard

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