Carrot Souffle
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
45
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Coconut Oil (melted)910 g
Baby Carrots2 tbsps
Lemon Juice1 tbsp
Vanilla Extract1 tbsp
Honey1 tbsp
Ground Nutmeg1.5 tsps
Ground Cinnamon1.5 tsps
Baking Soda1 tsp
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray
3
Place carrots into a large pot and cover with water; bring to a boil
4
Reduce heat to medium-low and simmer until very tender, about 45 minutes
5
Drain and transfer carrots to a food processor
6
Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth
7
Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture
8
Spoon carrot mixture into the prepared casserole dish, allowing room to rise
9
Bake in the preheated oven until top is golden brown, 45 to 60 minutes