Name: Carrot Souffle
Prep time: 10 min
Cook time: 1 h 12 min
Total time: 1 h 22 min
Ingredients: 1 pound carrots, cut into 1 inch pieces; 3/4 cup maple syrup (or honey); 2 tablespoons organic whole cane sugar or sucanat; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 tablespoon arrowroot flour (or 2 tablespoons sprouted whole wheat flour); 1 stick unsalted butter, melted and cooled for 5 minutes; 2 large eggs; 1/2 teaspoon ground cinnamon

Carrot Souffle

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5 from 2 reviews

Author: Carrie Vitt
Prep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 22 minutes

Ingredients

1 pound carrots, cut into 1 inch pieces
3/4 cup maple syrup (or honey)
2 tablespoons organic whole cane sugar or sucanat
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon arrowroot flour (or 2 tablespoons sprouted whole wheat flour)
1 stick unsalted butter, melted and cooled for 5 minutes
2 large eggs
1/2 teaspoon ground cinnamon

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Instructions

Place the carrots in a medium saucepan and cover with water. Bring to a simmer and cook until tender. Drain the carrots in a colander. Place the hot carrots and remaining ingredients into a food processor or blender and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.
*This recipes freezes beautifully. Freeze the souffle before baking and make sure to let it completely thaw before baking.

Nutrition

Serving Size: Serves 4-6

Find it online: https://deliciouslyorganic.net/carrot-souffle/