Paleo Carrot Souffle Food

PALEO CARROT SOUFFLé

Steps:

• Preheat the oven to 350. Put your carrots in a medium sized saucepan and add enough water to cover them by ½ inch. Bring the pot of water to a boil and cook the carrots until they're easily fork-able. This should take about 20 minutes (from when you turn on the heat).
• Drain the carrots in a colander, then puree them in the food processor with the melted coconut oil. Take off the lid and allow it to cool for a few minutes.
• Whisk the eggs in a small bowl. In a separate bowl, combine the coconut flour, salt, spices, coconut sugar, and baking powder.
• After the carrots have cooled, puree in your eggs and the rest of the ingredients.
• Pour the mixture into a 2-quart souffle dish (or 8x8 square glass baking pan), lightly greased with coconut oil.
• Bake uncovered for 55-60 minutes. The center should be firm to the touch and a knife in the center should come out clean. You can tell it's not done if it jiggles too much when you take it out.
• Sprinkle with cinnamon, and optional chopped pecans + toasted coconut, if desired, to serve.

PICADILLY'S CARROT SOUFFLE

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees and grease the baking dish.
• Mix all ingredients in bowl with a mixer.
• Pour into an 8x8 inch glass baking dish.
• Bake 45-50 minutes, until knife comes clean.
• Can be served hot or cold.
• Refrigerate after finishing serving/cooling.
• Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
• Servings really depend on how much you choose to serve.

FRESH CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
• While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
• Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.