Carrot Soufflé
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Ingredients
4 large carrots, peeled and ends trimmed
1 egg
⅓ cup honey
¼ tsp nutmeg powder
¼ tsp cinnamon powder
¼ tsp dried dill flakes
¼ tsp fresh ginger, peeled and minced
1 tsp orange zest
2 TBSP almond flour
ghee for greasing
4 large carrots, peeled and ends trimmed
1 egg
80 ml (113 grams) honey
¼ tsp (1.25 ml) nutmeg powder
¼ tsp (1.25 ml) cinnamon powder
¼ tsp (1.25 ml) dried dill flakes
¼ tsp (1.25 ml) fresh ginger, peeled and minced
1 tsp (5 ml) orange zest
2 TBSP (30 ml; 14 g) almond flour
ghee for greasing
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Instructions
- Chop the carrots into 1-inch pieces.
- Place them in a steamer and allow them to cook until soft, approximately 20-30 minutes.
- Meanwhile, in a food processor, crack the egg, pour in the honey, and add in the nutmeg and cinnamon powders.
- Next, blend in the dill flakes, fresh ginger, orange zest, and finally the almond flour.
- Once they are all mixed in, add in the cooked (softened) carrots.
- Pulse until well combined.
- Pour the carrot batter in a greased circular pie dish, approximately 9-inches round.
- Bake the soufflé at 350°F (180°C or gas mark 4) for approximately 45 minutes, or until done in the middle. A knife should come out clean.
Nutritional Info
Storage
Notes
This pie-like soufflé is mostly comprised of a vegetable filling. It is a great way to get your child to eat carrots. You could serve it as an alternative to pumpkin pie at Thanksgiving.
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