Tuesday, April 28, 2009
cinnamon carrot breakfast bake
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 :)
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
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.