Easter recipe–but seen as Easter and Christmas recipes have so much overlap, it is completely appropriate for this time of year! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!
Ingredients:
- 1 lbs carrots, chopped into bite-sized pieces
- 2 tbsp coconut sugar
- 2 tbsp ghee or butter, melted
- 2 eggs
- 1 and 1/2 tbsp tapioca flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp dried ginger
- 1 tsp baking powder
- 1/2 tsp salt
Directions:
Preheat the oven to 350 degrees F.
Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.
Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.
