Paleo Carrot Soufflé
1 lbs carrots, peeled and chunked (or baby carrots)
1/4 cup of ghee, coconut oil or grassfed butter (whatever fat suits your fancy)
1 egg
1/2 tbsp coconut flour
1 tsp baking soda
2 tbsp maple sugar/syrup or honey (optional)
Sprinkle of cinnamon
Preheat oven to 400 degrees. Boil carrots for 20-25 minutes or until tender. Place carrots and all other ingredients in a food processor or blender and purée until smooth and well combined. Pour into a greased 1-1.5 quart casserole. Bake at 400 for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Serve warm and enjoy!
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Cait, this looks awesome! Would a pie pan (I have the pampered chef pie stone) work for this? I'm metrically illiterate :) Thanks :)
ReplyDeleteA deep dish pie pan should work. It puffs a little when it bakes so just make sure there is room for growth.
ReplyDelete3 Researches REVEAL Why Coconut Oil Kills Waist Fat.
ReplyDeleteThe meaning of this is that you actually kill fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).
These 3 studies from big medicinal magazines are sure to turn the conventional nutrition world upside down!