Carrots work so well as a pudding, their natural sweetness means no need for sugar. Delicious paired with spicy whole cinnamon and grated nutmeg, serve with cream or coconut yoghurt.
4 large carrots.
2 tablespoons coconut oil.
3 large eggs or 4 small.
two sticks of cinnamon.
1/2 grated nutmeg.
1/2 teaspoon salt.
stevia, a small amount equivalent to 3 teaspoons of sugar.
Boil the carrots with the broken up cinnamon sticks in water for 40 minutes, then drain, cool slightly and then process until smooth and puréed. The cinnamon will be soft but may be in biggish bits, don’t worry about this, it is yummy having the biggish bits of soft cinnamon in the pudding.
Seperate the eggs and put the yolks into a large bowl with the grated nutmeg, warmed and melted coconut oil and the stevia, whisk until a bit fluffy.Whisk the puréed carrots into the yolk mixture.
In a separate, clean, oil free bowl whisk the egg whites until they reach soft peaks.
Add the whites to the carrot mixture and gently fold in, pour mixture into a oiled or buttered baking dish and bake at 180c for about 30 minutes or until a skewer comes out clean.It should be golden on top and nicely risen.Serves 8, 4 gms of carbs per serve. Serve with cream, coconut cream/ yoghurt or very nice on its own.