Whipped Carrot Soufflé

Whipped Carrot Soufflé

Ingredients:
2 pounds baby carrots
1 quart chicken broth
3 large, cage free, organic eggs
2 tablespoons minced onion
1/2 cup coconut oil (melted)
1 tablespoon coconut flour
2 teaspoons fresh lemon juice
1/4 teaspoon cinnamon
1/4 cup pure maple syrup
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 350 degrees.
Add the chicken broth to a pot and bring to a simmer. Add the carrots and cook
until tender.
Put the carrots into a mixing bowl and beat until smooth.
Mix in the eggs, onion, coconut oil, coconut flour, lemon juice, cinnamon and
maple syrup. Beat the mixture until very smooth. Season with freshly ground
black pepper to taste.
Scoop the mix into a large casserole dish and place in oven.
Bake in oven for 45 minutes until top is lightly browned.
Serve warm.
Crispy Lemon Green Beans
Serves 4
Lemon adds a touch of acidity that brings out the great flavor of fresh green
beans. Roasting the beans in the oven makes them crispy and gives them an
unexpected crunch you’ll love.