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November 12, 2017

November 12, 2017

November 12, 2017

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November 12, 2017

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Carrot Soufleé

November 12, 2017


Perfectly blended carrots with coconut sugar and vanilla brandy, YUM!



Vegan marshmallows 

4 large carrots or 1 bunch peeled and cut

1/2 cup coconut sugar

6 tsp. cane sugar

1 tsp. vanilla extract 

1/4 cup vanilla brandy

A pinch of cinnamon or nutmeg

3 tbs. unbleached all purpose or flaxseed flour

1/2 can unsweetened coconut milk

1tbs. egg replacer



1. Place 1/2 carrots and approximately 1/2 all other ingredients in Vitamix or equally powerful blender and blend on high until perfectly whipped.

2. Repeat with remaining half of ingredients and then pour entire mashed carrot mixture into baking dish and bake on 350º for 25-30 minutes or until hot and bubbly.

3. Add vegan marshmallows and return to oven on 450º until marshmallows are golden brown.

4. Serve hot and ENJOY!



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