Tastes like pumpkin pie on your dinner plate!
Ingredients:
- 5-6 cups chopped carrots (approximately 2lbs)
- ¼ cup agave nectar or honey
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon orange rind
- 3 large eggs
- ¼ cup blanched almond flour
Instructions:
1. Cook carrots in a steamer until soft, about 20 minutes
2. Blend carrots, agave, nutmeg, cinnamon, orange rind, eggs and almond flour until smooth in vitamix.
(You can use a blender but you’ll have to do in batches. It may be a little chunky this way. )
3. Place mixture in a greased 8 x 8 inch baking dish
4. Bake at 350° for 1 hour, until browned around the edges and done in the center
5. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.
This makes great leftovers hot or cold. Serve with an egg on top for breakfast, or with butter and pure maple syrup for a delicious treat.