Paleo Carrot Soufflé 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.

PICCADILLY CAFETERIA CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil.
• Add carrots and cook until tender, about 15 minutes.
• Drain and mash.
• To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
• Mix well and transfer to a 2 quart casserole dish.
• Sprinkle with confectioners sugar.
• Bake in preheated oven for 30 minutes.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
• Bake for 45 minutes.