Got carrots? Use ’em like this…

 

CARROT SOUFFLE: Pre-heat to 350. Cook your 2 lbs of carrots until soft with 1 quart free-range chicken broth, then remove them from liquid and blend or process until carrots are smooth. In a bowl, combine carrots, 2 tbsp of minced onion, 2 tsp fresh lemon juice, 1/2 cup coconut oil (or olive), 1 tbsp coconut/ almond flour, 1 tsp salt, 1/4 tsp cinnamon, 1/4 cup maple syrup or honey, and 3 eggs. Beat everything together using a hand mixer and pour into a baking dish- you may wish to use a small amount of oil in the dish first. Bake your creation uncovered for 45-60 min. COOL, sprinkle with cinnamon, and indulge

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