Gluten, lactose and refined sugar free
Ingredients
2 cups cooked jasmine rice
2 cans coconut milk (or 2 cups 2% milk)
15 oz can pumpkin puree
3 eggs, well beaten
1/4 cup melted lactose-free margarine
2 tsp vanilla extract
1/2 cup agave nectar
1/2 cup honey
1 TBSP pumpkin pie spice
1 tsp nutmeg
1 tsp cloves
1 tsp salt
cinnamon for garnish
Preheat oven to 350 degrees. Mix all ingredients together well, pour into greased 8X8 pan. Garnish with a light sprinkling of cinnamon. Bake for 45 minutes or until middle is set. Cool for 1/2 hour and serve warm with hot apple cider! Enjoy!
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