(Vegetarian, Soy-Free)
INGREDIENTS:
§ 4 large carrots (1/2 lb), peeled and sliced
§ ¼ cup unsalted butter, melted
§ 1/8 tsp ground ginger powder
§ ½ cup granulated sugar
§ 1 tsp pure vanilla extract
§ 2 eggs
§ ¼ cup all-purpose flour or whole wheat pastry flour
§ 1 tsp baking powder
PREPARATION:
1. Bring a large pot of water to boiling and add the carrots. Cook for 15 min until very tender and drain. Let them cool off a bit and preheat the oven to 350 F and grease 8 (4 oz) ramekins and place them on a jellyroll pan or baking sheet with a lip.
2. In a food processor or blender, puree the carrots until smooth and then add all the remaining ingredients and pulse again until smooth.
3. Spoon the mixture into ramekins and bake for 20-25 min, until slightly puffed and set. Serve, but allow to cool for 5 min before eating.
As with cakes and other baked goods...try not too eat all of the batter
...or make a second batch and do just that!
These souffles won't be as fluffy as usual because you don't go through the
whole trouble of separating the eggs and whipping up the whites
When they cool, they will also be denser and more like a
sponge cake because of the added flour
Nevertheless, they will be utterly delicious and
incredibly difficult to stop eating
Oh yes and warmed up in the microwave they make great left-overs!
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