Gluten-Free Carrot Soufflé

Name: Gluten-Free Carrot Soufflé
Prep time: 20 min
Cook time: 65 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 lb carrots, roughly chopped; 4 piece eggs, room temperature; 0.33 cup coconut sugar; 0.25 cup cassava flour; 2 tsp vanilla extract; 1 tsp cinnamon; 8 tbsp melted grass-fed butter; 0.5 tsp salt; 1 cup chopped pecans (for topping); 0.25 cup coconut sugar (for topping); 2 tsp melted grass-fed butter (for topping)

20 mins prepServes 8

Every year at Thanksgiving, my aunt makes the most delicious carrot soufflé that has become a staple in our feast that I look forward to each year. This is my take on it, a gluten-free, refined sugar-free version that tastes decadent but doesn’t leave you feeling stuffed, so there’s still room to enjoy everything else on that Thanksgiving table. It’s easy to make and always a huge hit and will be the perfect addition to your menu. Enjoy!

8 servings

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Instructions

1. Heat oven to 350°F. Prepare a baking dish with butter or cooking spray.
2. Place carrots into a large pot and fill with water to cover carrots by at least an inch. Bring to a boil, then reduce heat to medium. Cook about 20 minutes or so until soft. Once done, drain the water and allow carrots to cool slightly.
3. While the carrots cook, combine the topping ingredients in a medium bowl. Set aside.
4. Combine the cooked carrots and all other ingredients (except the topping) in a food processor. Process until smooth and puréed.
5. Pour carrot mixture into the prepared baking dish, then top with the pecan topping, spreading it evenly over the top.
6. Bake uncovered 45 minutes or until the center is set.
7. Serve warm. Enjoy!

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Gluten-Free Carrot Soufflé

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