Recipe by Heather Green
"This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!"
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coconut oil, or as needed
coconut oil, melted
1 1/2 teaspoons
1 1/2 teaspoons
eggs, at room temperature
Initially thought this was a bit bland, but then as leftovers found I ate every last bit, so guess I liked it more than I thought I did. Made it for a Paleo food swap (gym food challenge) and it got rave reviews from everyone else.
I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it.
I hate to be a party pooper since everyone else liked it so much, but I only thought it was so so. I'll probably never make this again because I have another carrot soufflé recipe that I like much better than this one.
I wasn't sure if this recipe was a side dish or a dessert...now that I've made it, I'll call it an elegant side dish! It is definitely worth the time it requires to make it...slightly sweet, but savory enough...it would be wonderful for Thanksgiving fare. Will save this one and use often!
This is such a special recipe. It turned out great and looked beautiful. I found it because i had some coconut flour to use up. It takes a lot of time to make and mine should have cooked longer. I took it out after 45 minutes even though the center looked jiggly because everyone was waiting for it. I think it needed the 60 minutes. It has a sweet taste without a lot of sugar. I will defiantly make this one again and try it with sweet potatoes.
This is delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 167
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