Vanilla custard is an easy dessert/snack/breakfast dish for those on a sugar-free and yeast-free protocol. The custard can be served hot – poured straight from the pan, or allowed to cool and set, making it handy to prepare in advance. It is a helpful recipe for those who cannot tolerate natural yogurt, and if you pour it into a jar with a screw-top lid, this can be easy to transport for packed lunches or office-based breakfasts. I added finely grated carrot, to increase nutrient value and get more veggies into the diet. I then added a spoonful of homemade sunflower seed cream, or a drizzle of tahini, to increase protein and healthy oil content. This is particularly important for breakfast, which generally is high in carbohydrate, and low in protein, beneficial oils and vegetables. Protein foods, and products with healthy fats, such as un-roasted seeds, take longer to break down in the digestive process, and so help to provide a more sustained release of energy.
Ingredients:
Method:
Version 1 – smooth. This version puts the custard through the blender before cooking to produce a more even texture. Combine all the ingredients in a blender and whizz until carrot is pulped. Place mixture in a pan and bring to the boil, stirring all the time. Reduce to a simmer and cook for a further 4-5 minutes. Pour into dishes and top with sunflower seed cream.
Version 2 – with texture. Place the ingredients in a pan and bring to the boil, stirring all the time. Reduce to a simmer and continue to stir for a further 4-5 
minutes. Pour into dishes to serve, topped with extra ground vanilla pod.
Version 2 keeps small pieces of carrot in the custard. I topped this dish with a little light tahini.
Sunflower Seed Cream:
Grind 50 g/ half a cup of sunflower seeds in an electronic grinder/mill. Grind until you obtain a fine powder and it starts clumping together as the oils are released. Place in a small bowl and drizzle in water, a table spoon at a time. Stir the water and ground seeds together until you obtain the required cream consistency. If you keep it thicker you can use it to spread on crackers, if you make it thinner you can pour it on top of the custard. I kept mine fairly thick. Use within 2 days or freeze in an ice cube tray.
For a quick-to-go snack, pour custard into clean jars with screw-top lids to use in packed lunches or office breakfasts. Sprinkle with ground pumpkin seeds to add protein and healthy oils.
