Carrot Soufflé
Beautiful and healthy dish perfect for Easter, Thanksgiving or any time of the year
Ingredients
- 2 pounds carrots ( I like using frozen carrots for this recipe)
- Equivalent of 3 eggs ( I have used Just Egg to make this and also Bob's Red Mill Egg Replacer )
- 1/4 tsp cinnamon
- Dash of Nutmeg
- 1/2 cup brown sugar
- 1 Tbsp baking powder
- 1/2 cup coconut oil, melted
- 2 Tbsp 2 Tbsp. gluten free flour
- 1 cup coconut milk
Instructions
- Cook carrots until soft and then mash
- Mix all other ingredients together and add to mashed carrots. Pour carrot mixture into blender and puree.Pour into baking dish and cook at 350 for 54-50 minutes or until browned on top and a toothpick comes out clean..