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Carrot Soufflés

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Watch a video of Vanessa Weisbrod, Chief Education & Community Engagement Officer, preparing this recipe here!

  • Author: Meghan Donnelly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes

Ingredients

  • 2 pounds carrots, peeled and chopped
  • 1/2 cup butter, room temperature
  • 3 eggs
  • 2 tablespoons gluten-free all purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • powdered sugar, for garnish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray 6 (8-ounce) ramekins with nonstick spray and set on a baking sheet. Set aside.
  2. Place chopped carrots in a microwave safe bowl. Pour enough water over carrots to cover them about halfway. Place a paper towel over the top of the bowl and place in the microwave. Microwave on high heat for 5 minutes. Drain the carrots completely and let cool for 5 minutes.
  3. Place the steamed carrots in the bowl of a food processor. Pulse until smooth. Add the butter, eggs, gluten-free all-purpose flour, sugar, maple syrup, baking powder and vanilla extract and puree until smooth.
  4. Fill each of the prepared ramekins about ¾ of the way full. Bake for 60 to 65 minutes until the center of the soufflés are set.
  5. Cool completely and dust with powdered sugar before serving.

Find it online: https://eat-gluten-free.celiac.org/carrot-souffles/