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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak). Ingredients:
3 cups carrots (either 3 cans of sliced carrots, or if using real carrots, then steamed and mashed) |
3/8 cup butter |
2 eggs |
2 tablespoons gluten-free flour |
3/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350.
2. Mix wet ingredients separately from dry in a food processor or blender.
3. Add dry ingredients to wet ingredients, mix well.
4. Pour into a 9x9 glass/corning ware for thicker souffle or a 13x9 pan for more servings.
5. Cook at 350 for 45 minutes or an hour until set. It will be slightly brown around the edges.
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