Carrot Souffle

Wheat/Soy/Egg/Corn/Dairy Free - great alternative to pumpkin pie! Double the recipe for a really big party.


1 lb Carrots
Sugar or Maple Syrup
Tapioca Flour/Starch
Sweet Rice Flour
8 square baking pan
Canola or Olive Oil


Peel and slice carrots into 3 slices.
Cook until tender.

Add to food processor:
Cooked Carrots
3 TBSP Sugar or Maple Syrup (more for sweeter tastes)
1/4 Cup Tapioca Flour or Starch
1 TBSP Oil (we prefer Olive)
3 TBSP Sweet Rice Flour or Tapioca

Process in Food Processor until smooth.

Pour into a 8 square baking pan. (Also lovely is placing the puree in individual small ramikins or baking dishes)

Bake at 350 degrees for 45 minutes

Remove and sprinkle Maple Sugar on top

Place in oven another 10 - 15 minutes until golden.

Enjoy! Heidi -

See other recipes submitted by Heidi Bayer