Servings: 7
Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes
Ingredients
• 1 pounds carrots, chopped
• 1/3 cup organic coconut butter, melted
• 1/2 cup raw honey
• 3 tablespoons almond flour
• 1/4 teaspoon baking soda mixed with 1 1/2 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 3 pasture-fed, free-range eggs, beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 cup toasted walnuts, chopped
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Add carrots to a large pot of salted water. Cook for 15 minutes, or until tender; drain, cool, and mash.
3. Mix the mashed carrots with the remaining ingredients, except the walnuts. Transfer the mixture to a 2-quart casserole dish. Spread the walnuts evenly on top.
4. Bake for 30 minutes.
