Gluten-Free Carrot Soufflé with Pecan Topping

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 (1 cup chopped pecans, 1/4 cup coconut sugar, 2 tsp melted grass-fed butter) 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!

Tip: if you'd like to prep it ahead of time, you could get it all ready the day before and then just pop it in the oven 45 minutes before you'd like to serve it.