Sweet Carrot Souffle

I was walking through a grocery store and saw 'Carrot Souffle' in the deli (pre-made) area. I realized I had never even had a souffle before. Luckily I needed to use up a lot of carrots and this was the perfect way to do it. This recipe is super easy and sooo good. I think I might make this for Halloween or Thanksgiving. I just love the bright orange color :)


Sweet Carrot Souffle

2 pounds carrots, chopped
3 eggs
1/2 cup butter
1/2 cup honey
1 1/2 Tbs coconut flour
1 tsp baking powder
1 tsp vanilla extract
cinnamon (to taste)

1) Preheat oven to 350 degrees F.

2) Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and rinse with cold water.

3) In a food processor, mix eggs. Then add carrots, melted butter, honey, coconut flour, baking powder, vanilla extract, and cinnamon. Mix well and transfer to a buttered 8x8 casserole dish.

4) Bake in preheated oven for 30 minutes.

To make 1 tsp of baking powder:
Mix 1/4 tsp. baking soda + 1 tsp lemon juice. You will see bubbling.

Optional toppings:

1 Tbs. butter
1/2 c. pecans, chopped
sprinkle of honey

Sauté chopped pecans in butter until beginning to brown. Add honey and stir to combine. Turn off heat and set aside.

and/or

Whipped Cream

Strawberry Shortcake Recipe

It's almost strawberry season! These shortcakes are made in muffin cups and are great with strawberries and whipped cream. I got this recipe from Tiana website. Their website has a lot of other great recipe's for coconut flour.

Strawberry Shortcake Recipe

1/2 cup coconut flour
6 tablespoons butter, melted
6 eggs
6 tablespoons honey
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp baking powder

To make 1 tsp of baking powder:
Mix 1/4 tsp. baking soda + 1 tsp lemon juice. You will see bubbling.

Blend together butter, eggs, honey, salt, vanilla and baking powder. Combine coconut flour and whisk into batter until there are no lumps. Pour batter into lined muffin cups. Bake at 400F for 15-20 min. Serve topped with fresh strawberries and whipped cream. Makes ~9 cakes.


Note: I use silicone baking cups, and they are Amazing! I highly suggest investing in some, especially if you cook with coconut and/or almond flour. Nothing sticks to them, and they are reusable :) I got mine at Crate&Barrel.