carrot kugel--gluten free

By seamline

I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster oven for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of the sweet potato pie I used to eat when I lived in Georgia, and of the Pumpkin Pie my mother made when I was growing up…”

Ingredients

• 5-6 cups chopped carrots (approximately 2lbs)
• 1/4 cup agave nectar or honey
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 tablespoon orange rind
• 3 eggs
• 1/4 cup blanched almond flour

Preparation

Step 1

1. Cook carrots in a steamer until soft, about 20 minutes

2. Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vitamix

3. Place mixture in a greased 8 x 8 inch baking dish

4. Bake at 350° for 1 hour, until browned around the edges and done in the center

5. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold