With Passover underway, I’ve gotten into serious cooking mode – well, I just get excited when cooking/baking for friends/family. Hint, hint…. Who wants to come over to my house for dinner?!
I made carrot “kugel” gluten free style – SO YUMMY
I found the recipe on Elana’s Pantry and adapted it to my liking – I figured this recipe would be delicious! So I got to cooking – it turned out wonderful. Unfortunately I didn’t make enough for everyone 🙁 but I knew that my grandmother was also making carrot kugel – although her version was filled with ingredients that I knew I wouldn’t be too fond of, so I brought my own!
It was a hit! – Thank you Elana!
We had 25 people at our seder and this went pretty fast – so just be mindful of that when you decide how many carrots to use.
Here’s the recipe:
5-6 cups chopped carrots (approximately 2lbs)
¼ cup agave nectar
½ teaspoon nutmeg
½ teaspoon cinnamon
4 egg whites
¼ cup blanched almond flour
1. Cook carrots in a steamer until soft, about 20 minutes
2. Blend carrots, agave, cinnamon, eggs and almond flour until smooth
3. Place mixture in a greased 8″ square glass baking pan
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