Carrot and Apple Soufflé
Carrot and apples provide fiber, while egg and almond flour make the mixture more filling. The vegetables give the soufflé gentle sweetness and bright colour, and baking leaves it tender inside with a lightly browned top. Serve it warm straight from the oven.
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Servings: 4 (1 serving ≈ 115 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Finely grate the carrot (200 g), then peel and grate the apples (100 g) separately.
Stew the carrot with a little water for 15 minutes until tender, then press it through a sieve.
Add the erythritol (60 g) and almond flour (40 g) to the carrot purée and heat for 5 minutes, stirring constantly.
Cool the base for 10 minutes.
Add the apples and egg (50 g), and mix.
Grease the mould with the butter (10 g), add the mixture, and bake at 225 °C for 25 minutes until browned.
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