"Vegetables that have larger amounts of starch such as sweet potatoes, parsnips, and corn often present problems for individuals with diabetes and digestive ailments. So, making the right side-dish substitution is a must!
This beautiful sweet carrot casserole will have your forgetting about the orange tater, no problem! There is a chance this may even become a favorite for your friends and family, it’s that good!
SWEET CARROT CASSEROLE
Filling:
1 1/2 lbs carrots, peeled and chopped (about 4-5 cups)
1/3 cup coconut milk
1/2 cup honey
1/4 cup coconut oil
2 eggs
1 tsp cinnamon
1/2 tsp salt
Crumb Topping:
1/3 cup coconut oil, softened
2 Tbsp coconut flour
1 tsp baking soda
1/2 cup shredded coconut, unsweetened
1/2 cup chopped pecans
1/3 cup coconut sugar
Preheat oven to 350 degrees. In a medium-sized pot bring 3 cups of water to a boil. Add in the carrots and boil for 15 minutes or until tender.
Meanwhile prepare the crumb topping in a small bowl by combining all ingredients and tossing until crumbly.
Transfer the cooked carrots to a powerful blender. Add in the coconut milk, honey, oil, eggs, cinnamon and salt. Puree until smooth.
Pour the filling into a medium-sized glass baking dish such as a standard pie dish or a 9 x 9 dish. Sprinkle the crumb topping over the filling. Bake at 350 for 30 minutes.
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Sweet Carrot Casserole
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SWEET CARROT CASSEROLE
Filling:
1 1/2 lbs carrots, peeled and chopped (about 4-5 cups)
1/3 cup coconut milk
1/2 cup honey
1/4 cup coconut oil
2 eggs
1 tsp cinnamon
1/2 tsp salt
Crumb Topping:
1/3 cup coconut oil, softened
2 Tbsp coconut flour
1 tsp baking soda
1/2 cup shredded coconut, unsweetened
1/2 cup chopped pecans
1/3 cup coconut sugar
Preheat oven to 350 degrees. In a medium-sized pot bring 3 cups of water to a boil. Add in the carrots and boil for 15 minutes or until tender.
Meanwhile prepare the crumb topping in a small bowl by combining all ingredients and tossing until crumbly.
Transfer the cooked carrots to a powerful blender. Add in the coconut milk, honey, oil, eggs, cinnamon and salt. Puree until smooth.
Pour the filling into a medium-sized glass baking dish such as a standard pie dish or a 9 x 9 dish. Sprinkle the crumb topping over the filling. Bake at 350 for 30 minutes.