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This pie-like soufflé is mostly comprised of a vegetable filling. It is a great way to get your child to eat carrots. You could serve it as an alternative to pumpkin pie at Thanksgiving.


4 large carrots, peeled and ends trimmed
1 egg
N cup (113 g) honey
G teaspoon nutmeg powder
G teaspoon cinnamon powder
G teaspoon dried dill flakes
G teaspoon fresh ginger, peeled and minced
1 teaspoon orange zest
2 tablespoons (14 g) almond flour
ghee for greasing


1. Chop the carrots into 1-inch pieces
2. Place them in a steamer and allow them to cook until soft, approximately 20-30 minutes
3. Meanwhile, in a food processor, crack the egg, pour in the honey, and add in the nutmeg and cinnamon powders
4. Next blend in the dill flakes, fresh ginger, orange zest, and finally the almond flour
5. Once they are all mixed in, add in the cooked (softened) carrots
6. Pulse until well combined
7. Pour the carrot batter in a greased circular pie dish, approximately 9-inches round
8. Bake the soufflé at 350°F (180°C or gas mark 4) for approximately 45 minutes, or until done in the middle
9. A knife should come out clean


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0