Coconut Carrot Souffle
This is an awesome warm vegetable side for breakfast with no sugar added and is Whole30 compliant. I had mine with blueberry beef sausage. I sprinkled the top with shredded coconut which got nice and toasted in the oven. Chopped pecans would work great as well.
This is an awesome warm vegetable side for breakfast with no sugar added and is Whole30 compliant. I had mine with blueberry beef sausage. I sprinkled the top with shredded coconut which got nice and toasted in the oven. Chopped pecans would work great as well.
- Carbohydrate 12.5089101870911 g
- Cholesterol 124.08 mg
- Fat 4.35546385471231 g
- Fiber 5.18951599749767 g
- Protein 4.9434734951832 g
- Saturated Fat 1.64005835884994 g
- Serving Size 1 1 Serving (185g)
- Sodium 919.485381643543 mg
- Sugar 7.31939418959346 g
- Trans Fat 0.739081874309783 g
- Calories 104 calories
Step-by-step
- Preheat oven to 350 F.
- Cook the carrots for a bit longer than the package directions specify. They should be quite soft but not mushy. Mine said to microwave for 5 minutes, stir, then nuke for 5-6 minutes longer. I did that, stirred again, then microwaved for another 3 minutes on high.
- Combine all ingredients except for the shredded coconut in a food processor. Blend thoroughly until completely smooth.
- Pour the mixture into a greased souffle dish or 4 greased ramekins. Top with the shredded coconut. Bake for about 30 minutes or until golden brown on top.
- *If you don't have apple pie spice, pumpkin pie spice would work too, it's basically the same thing only with ginger added. Or you can just use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp ground cloves. Basically you just want to give it a carrot cake type flavor.
- Make-ahead directions: Pour the carrot mixture into greased ramekins and top each one with 1 tsp shredded coconut. If you don't want to keep your ramekins in the freezer, line them with plastic wrap, freeze, and then use the plastic wrap to lift out the frozen rounds of carrot souffle.
- You will put them in a greased ramekin when ready to bake. Thaw overnight or in the microwave on the "defrost" setting. Bake as specified; I used my toaster oven. You can also microwave it (I did it for 4 minutes on high, rotating halfway through) but the texture won't be as nice. It will still be fluffy but it will be kind of gummy, whereas if you bake it, it will have a golden crispy outside with a tender inside.
Golden coconut flakes crown a tender, spiced orange interior that releases a fragrant cloud of warm baking spices upon slicing. Achieving the proper texture relies heavily on the initial processing stage. When pureeing the cooked vegetables, run the motor continuously until the mixture is completely uniform, ensuring that no fibrous strands remain to disrupt the delicate rise of the eggs. Frozen carrots require extended steaming or microwaving beyond standard package instructions until they yield entirely to pressure, because hard vegetable chunks will sink and prevent the batter from trapping air. Since this formulation contains no added sugar, reliance on high-speed mechanical blending develops the natural sweetness of the carrots while incorporating maximum volume into the batter. Baking at 350 degrees Fahrenheit produces a distinct contrast between the crispy toasted coconut crust and the soft, steam-leavened interior.
Managing Second-Day Portions
Batch cooking proves especially efficient when utilizing individual ramekins rather than a single large baking vessel. Freezing individual portions requires lining the ceramic dishes with plastic wrap to easily invert the frozen rounds, which can then be transferred to airtight containers for storage lasting up to one month. Thaw these portions completely overnight in the refrigerator before baking to prevent uneven heating. While microwave reheating offers speed, baking yields a significantly superior exterior texture because dry oven heat crisps the shredded coconut topping while re-establishing the golden-brown crust.
