Carrot Souffle with Walnut Maple Crunch

Chani Salzer Recipe By
 
  • Cooking and Prep: 1 h
  • Serves: 6
  • Contains:

My creative twist on the classic carrot muffin. Besides for being super pretty, it’s low-carb too. How’s that for a win-win?

Ingredients (13)

Carrot Souffle

Maple Walnut Crunch

Start Cooking

Prepare the Souffle

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Bring a large pot of water to a boil. Slice sweet potatoes and carrots, add to boiling water, and cook until soft, about 35 minutes.

  3. Transfer cooked vegetables to a food processor and add eggs, oil, almond milk, honey, salt, cinnamon and nutmeg. Blend until smooth. 

  4. Pour into three-inch ramekins and bake for 25 minutes.

  5. Combine walnuts, oil, maple syrup and salt in a small bowl and spread on a lined baking sheet. Bake for 10-15 minutes, or until golden. Top sweet potato souffle with walnut crunch.

Note:

To prepare ahead, freeze the batter raw and place directly into the oven without defrosting. This is to ensure that the souffles do not get diluted and watery.

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