|A light fluffy carrot dish with all natural ingredients|
2lb baby carrots
1qt chicken stock (msg and gluten free)
2 large eggs, lightly beaten
1/4c organic butter, melted
1/4c minced onion
1tbs coconut flour
1. Preheat oven to 375F. Boil carrots in stock until very soft. Process in a food processor until smooth (this step can be done a day in advance).
2. Place in a food processor and pulse until smooth. Transfer to a large bowl.
3. Add melted butter, onion, cinnamon, coconut flour and eggs. Beat with a hand mixer until smooth and well combined. Transfer to a baking or casserole dish and bake at 375F for 30-45 minutes or until top is browning and center is firm. Serve warm.