Easter recipe! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!
Carrot Soufflé (Paleo)
1 lbs carrots, chopped into bite-sized pieces
2 tbsp coconut sugar
2 tbsp ghee or butter, melted
1 and 1/2 tbsp tapioca flour
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp dried ginger
1 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees.
Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.
Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.