Carrot Souffle

• Course Side Dish
• Cuisine Party Food

Prep time

Cook time

Servings

Ingredients

• Souffle
• 1 Pound Carrots cooked
• 1 Cup Carrot Ginger Soup
• 3 Eggs
• 1/3 Cup Sugar
• 3 Tablespoons Gluten-Free All Purpose Flour
• 1 Tablespoon Vanilla
• 1/2 Stick Butter or non-dairy alternative
• 1 Dash Nutmeg
• Topping
• 2 Packets Gluten-Free Maple Brown Sugar Oatmeal
• 3 Tablespoons Butter melted, or non-dairy alternative

Instructions

1. Preheat oven to 350F and grease a loaf pan.
2. Put carrots and eggs in blender or Vita-Mix and blend until smooth.
3. Add remaining ingredients and blend until combined.
4. Pour into prepared loaf pan and bake for 45-60 minutes.
5. To make the topping: Mix together the oatmeal and butter. Spread on top of the baked souffle and bake an additional 10 minutes.