Carrot Souffle

Ingredients:

1 lb carrots peeled, cut into 1/3s and cooked until soft
1/4 Cup Tapioca Flour
3 TBSP Sweet Rice Flour or Tapioca Flour
1/4 Cup Maple Syrup or Maple Sugar
2 TBSP Olive Oil

Directions:

Place ingredients in cuisinart. Blend until Smooth. Place in small ramikins (4) or square pan. Bake at 350 degrees for 45 minutes. Take out, put maple sugar on top and bake for 4 more minutes. Delicious! Recipe thanks to Susan's mother, Ruth.

See other recipes submitted by Heidi Bayer