When you are gluten free and trying to keep your flour usage to a minimum and ALSO nearly dairy free, breakfast can get a bit dull. Everybody else is eating french toast and pancakes. This recipe is super healthy and a real treat. serve with a bit of maple syrup. you'll see. :)
serving size of 1 here.
a mashup not a true souffle :)
Ingredients:
3 large carrots, cooked and drained and set aside
1 egg, beaten
1 tsp. sucanat
1 tsp. ghee
1/8 tsp. baking powder
pinch of salt
1/8 tsp. cinnamon
1 Tbsp. mango juice
Directions:
Preheat your toaster oven to 375
1.To cook the carrots-
wash and chop into small pieces. in a med size pot, cover with water and bring to boil, then simmer for 20 minutes (or until mashable). mash with a potato masher until smoothish (don't worry if there are some larger bits left)
2. Add all of the remaining ingredients and blend very well.
3. pour carrot mixture into a greased ramekin, bake for 20 minutes
4. serve with real Canadian maple syrup.
oooo, this sounds yummy. other than me not knowing what "sucanat" is?
ReplyDeletehttp://en.wikipedia.org/wiki/Sucanat
ReplyDeleteinteresting! i had never heard of that before... i may have to use brown sugar just so i can make this sooner than later! :)
ReplyDeleteYUMMY! i doubled the recipe last night so you know it could be thursday AND fridays breakfast. had to use OJ b/c i forgot about the juice on the grocery store trip. and i'm pretty sure my maple syrup was from VT or some such rather than canada. but was still totally yummy! :)
ReplyDeletesounds great! just so you know. I don't use OJ only because the acidity bothers my tummy. If you didn't have a problem with nuts, you could add some nut pieces for texture as well.
ReplyDeleteit kind of reminded me of (i'm not sure this is the right spelling) "halva" ? i had in an indian restaurant once. except less "dessert-y", plus eggs and minus raisins. (i detest raisins anyway.) and yay i get to eat it again tomorrow ;)
ReplyDeletei just happen to have a can of mango juice, some nearly dead carrots and a bag of sucanat (purchased just the other day)!
ReplyDeletemy only problem is the ghee. could i use regular butter or coconut oil instead?
you can use butter. mmm coconut oil sounds like a good choice as well. it will flavor the dish a bit
ReplyDelete