- 1 cup Crushed Pecans
- 1/3 cup Flax Seed Meal
- 1/3 cup Chia Seeds
- 1/2 cup Cauliflower, riced (~ 3 oz.)
- 3 1/2 cups Coconut Milk
- 1/4 cup Heavy Cream
- 3 oz. Cream Cheese
- 3 tbsp. Butter
- 1 1/2 tsp. Cinnamon
- 1 tsp. Maple Flavor
- 1/2 tsp. Vanilla
- 1/4 tsp. Nutmeg
- 1/4 tsp. Allspice
- 3 tbsp. Erythritol, powdered
- 10-15 drops Liquid Stevia
- 1/8 tsp. Xanthan Gum (optional)
Add 1 cup raw pecans to a ziploc bag and use a rolling pin to crush them. Make sure they’re not too small, because you want them to add texture to the dish.
Add pecans to a pan over low heat to toast.
In a saucepan, heat 3 1/2 cups coconut milk. Once warm, add cauliflower and continue to cook until it starts to boil.
Turn the heat down to medium-low and add your seasonings: 1 1/2 tsp. cinnamon, 1 tsp. maple flavor, 1/2 tsp. vanilla, 1/4 tsp. Nutmeg, and 1/4 tsp. Allspice
Add the flaxseed meal and chia seed to the pan and mix well. This will start to thicken tremendously.
Measure out 1/4 cup heavy cream, 3 tbsp. butter, and 3 oz. Cream Cheese.
Once your mixture is hot again, add the toasted pecans, cream, butter, and cream cheese. Mix together well. Here, you can add 1/8 tsp. xanthan gum if you would like it to be a bit thicker.
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