I absolutely LOVE this recipe because my toddler has started refusing eggs. If you didn't know, egg yolk contains not only healthy fats, but important fat-soluble nutrients like vitamins A, D, E, and the antioxidants lutein and zeaxanthin. They also contain Choline. Choline is a water-soluble, vitamin-like essential nutrient related to the B vitamin family. It is required for brain development, improved cognition and memory, proper nervous system and neural development of a fetus and the prevention of Alzheimer’s Disease later in life. It's also in our Kid's Immune Protein! According to the National Health and Nutrition Examination survey, 90% of women are not meeting their needs of this nutrient during pregnancy and postpartum. If you have a beige toddler who has an aversion to meat, eggs and fish... they may also need a boost in Choline.
The best food sources of choline are egg yolks and liver. Other food sources include meat, poultry, fish and dairy. Although there are plant-based food sources; choline requirements are more difficult to meet through a plant-based diet alone.
It's also interesting to note that studies have shown that pasture-raised, organic eggs contain higher levels of nutrients than caged eggs. Well... this recipe has a whopping THREE egg yolks, coconut cream, ghee, gelatin and of course - Unrefined Nutrients Immune Protein in Vanilla Vanguard. It's macro-balanced and delicious so I hope your toddler likes it!
Serves: 4-5
Ingredients
3 egg yolks (pasture-raised is best!)
1 cup or 270ml can coconut cream (I use Ayam brand)
2 tbsp ghee
1 tbsp gelatin powder
1.5 tbsp Unrefined Nutrients Immune Protein Vanilla Vanguard (you could also use carob powder, pure collagen powder or cacao for a chocolate custard)
1 tbsp vanilla essence
2 tbsp coconut sugar (or sweetener of choice)
Pinch of salt
Carob bear or 1/2 square dark chocolate (I grated some for the top but you could totally omit this and top with your child's favourite fruit)
Method
Combine ghee, coconut sugar and coconut cream in a saucepan on VERY LOW HEAT. Whisk together until combined and a medium temperature (do not allow to boil). Remove from heat when a medium heat, whisk in vanilla, salt, gelatin and Unrefined Nutrients Immune Protein. Once combined, add the egg yolks, whisk until creamy.
Pour into ramekins. Set in the fridge for 2-3 hours or until gelatinous.
Grate chocolate over the top or serve with fruit of choice.
