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Parve
Easy
6 Servings
Allergens 
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?
2 sweet potatoes
1 pound carrots
3 eggs
1/4 cup oil
1/4 cup Gefen Almond Milk
1/4 cup Manischewitz Honey
1 teaspoon salt
1/2 teaspoon Gefen Cinnamon
pinch of nutmeg
1 cup whole walnuts
2 tablespoons oil
1/2 cup Gefen Maple Syrup
1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
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.
Transfer cooked vegetables to a food processor and add eggs, oil, almond milk, honey, salt, cinnamon and nutmeg. Blend until smooth.
Pour into three-inch ramekins and bake for 25 minutes.
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.
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How long should it be in the oven, when cooking from frozen?
I’d suggest putting the raw batter directly into the oven without defrosting (as shown in the notes) and cooking according to the directions above. 25 minutes for the batter and about 10 minutes for the topping.
Also the carrot souffle by chanie salter think that is spelling correct. Says freeze batter raw and then put straight in oven when ready to bake. There is a crunch topping just so confusing when does that go on raw b4 freezer or after baked. Freeze toppin
The crunch is placed over the after the souffle is baked.
The carrot souffle with walnut cruch can it b made in 8 inch aluminum pan not ramakins
You can but you will have to adjust the cooking time.