Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

Name: Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 pound (454 g) peeled, coarsely chopped carrots; 2/3 cup (158 mL) full-fat coconut milk (well-stirred before measuring); 2 and 1/2 tablespoons (37 mL) pure maple syrup; 1 teaspoon (5 mL) vanilla extract; 1 teaspoon (5 mL) lemon juice; 1/4 cup (28 g) coconut flour; 2 teaspoons baking powder; 1 and 1/2 teaspoons ground ginger; 1/2 teaspoon fine sea salt

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 6

Author : Camilla

vegan souffle egg free dairy free

Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

Ingredients

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1 pound (454 g) peeled, coarsely chopped carrots2/3 cup (158 mL) full-fat coconut milk (well-stirred before measuring)2 and 1/2 tablespoons (37 mL) pure maple syrup1 teaspoon (5 mL) vanilla extract1 teaspoon (5 mL) lemon juice1/4 cup (28 g) coconut flour2 teaspoons baking powder1 and 1/2 teaspoons ground ginger1/2 teaspoon fine sea salt

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Instructions

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Step 1

In a large saucepan with a steamer attachment inserted, steam the carrots for 15 to 20 minutes until very tender. Remove from heat and cool slightly or completely.

Step 2

Preheat oven to 350F. Grease or spray an 11x7-inch or 9-inch square baking dish.

Step 3

In a food processor or high-speed blender, process the carrots, coconut milk, maple syrup, vanilla and lemon juice until smooth. Add the remaining ingredients; pulse until blended.

Step 4

Scrape the carrot mixture into the prepared pan, smoothing the top.

Step 5

Bake in the preheated oven for 40 to 45 minutes until lightly puffed and edges are just beginning to turn golden brown. Serve!