SERVINGS: 8 PREP TIME: 20 MINUTES COOKING TIME: 50 MINUTES
INGREDIENTS
32 oz [907.2 g] Baby Carrots
4 cup [960 ml] Vegetable Broth
2 tsp [9.4 g] Lemon Juice
0.25 cup [56 g] Olive Oil
1 tbsp [7.5 g] Organic Coconut Flour
0.25 cup [80.5 g] Maple Syrup
0.25 tsp [0.57 g] Cinnamon
3 large [150 g] Egg
1 tsp [1.2 g] Kosher Salt
DIRECTIONS
1. Boil the carrots in the broth until soft.
2. Preheat the oven to 350 degrees.
3. Drain the carrots from the broth and puree in a food
processor or high-speed blender until smooth.
4. In a large bowl, combine the pureed carrots, lemon
juice, olive oil, coconut flour, cinnamon, maple syrup,
eggs and salt. Using a hand mixer, beat until smooth.
5. Lightly grease an oven proof baking dish with olive oil.
6. Pour the carrot mixture into the dish and bake
uncovered for about 50 minutes. Sprinkle the top with
extra cinnamon, if desired.
NUTRITION INFO
Energy : 160 Fat : 8.9 g Carbs : 17.5 g Protein : 3.3 g Fiber : 2.2 g Sugar : 11.7 g
Carrot Soufflé
