Carrot Souffle
Servings 8 people
Ingredients
- 2 lbs (about 1 kg) carrots peeled and chopped
- 1/4 cup sweetener of choice honey, maple syrup, sugar, etc
- 1/2 cup butter melted
- 3 eggs
- 1 teaspoon baking powder
- 3 tablespoons whole wheat flour* or almond flour
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- Steam the carrots until very soft, and then puree until smooth. I do this in a food processor.
- Add the remaining ingredients and mix well.
- Pour into a buttered dish. Cook at 350 degree F (175 F) for about 45 minutes, until a knife inserted comes out clean.
Notes
*I use freshly ground whole wheat flour.