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Carrot Soufflé
Prep:
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Cook:
6-8 servings
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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
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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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Dietary Therapies
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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.
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Nutritional Info
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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.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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