2lbs.carrotspeeled and cut into about ½ inch chunks
2T.unsalted butter
3eggs
½c.honey
½cup2% Greek yogurt
1tsp.vanilla extract
3tablespoon1-to-1 gluten-free flour
½teaspoonground cinnamon
1tspbaking powder
½tspsalt
Non-stick cooking spray
Powdered sugarto garnish (optional)
Instructions
Preheat oven to 350 degrees and spray a 1 ½ quart baking dish with non-stick cooking spray.
Add the carrots to a dutch oven and cover with water. Salt the water with 1 teaspoon salt. Cover the pot and bring the carrots to a boil over high heat. Reduce the heat to medium-high, and boil the carrots for 15 minutes or until they can be pierced easily with a fork.
Drain carrots thoroughly and return them to the pan.
Add the drained carrots, butter, eggs, honey, Greek yogurt, vanilla extract, flour, cinnamon, baking powder, and salt to the bowl of a food processor or high-speed blender. Process or blend for 30 seconds -1 ½ minutes, or until the mixture is smooth and pourable, scraping down the sides of the bowl or blender halfway through blending.
Pour the souffle mixture into the greased baking dish and bake uncovered for 40-45 minutes, or until firm when shaken and just starting to brown around the edges.
Remove the souffle from the oven and let cool for 2-3 minutes. Sprinkle with powdered sugar, if desired, and serve hot!
Notes
1. To keep this recipe processed sugar-free, use raw honey and omit the powdered sugar garnish. 2. 5% or whole fat Greek yogurt can work in place of the 2%. 0% or fat-free yogurt also works but will affect the flavor of the souffle. I recommend using 2 or 5% if possible. 3. Leftovers last covered in the refrigerator for up to 4 days. This souffle does not freeze well.4. You can also make this recipe with traditional all-purpose flour though the recipe will no longer be gluten-free.