Carrot Souffle 1 pound organic carrots, cut into 1" lengths, cooked 10 min in pressure cooker or 20 min in a steamer,½ cup Honey, 1/4 tsp nutmeg, ¼ tsp cinnamon, 1 tsp grated orange rind/zest OR 1 tsp Vanilla, 2 eggs, 2 Tablespoons Almond Flour. Blend well in the Vita Mix. Place in buttered 8" square glass baking pan. Bake at 350 for 45 minutes or til done in the middle. Serve hot as side dish or cold as dessert.
I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster over for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of the sweet potato pie I used to eat when I lived in Georgia, and of the Pumpkin Pie my mother made when I was growing up. Feel free to use other sweeteners in place of the Honey. We have to stay SCD Compliant, so we use Honey.
I might try using it as a filling with Elana's crunchy pie crust recipe. Mmm Carrot cream pie
