Carrot Love Pie

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Fall signals farewell to my beloved watermelon, and yet I am surprisingly quick to adapt to the new reign of root vegetables in my kitchen.  As I revel in blending, baking and exploring the latest seasonal varieties, I also embrace the extra time to pause and reflect within.  This season I even found a renewed love for the most common of roots: carrots.   And in an attempt to use up a large batch, I discovered an unbelievably delicious and healthy treat: carrot pie.  I hope you enjoy!


Carrot Love Pie

I’m sure that I fell in love instantly with my first pumpkin pie, and since then, I’ve spent countless seasons creating healthier versions of it.  So you can imagine my utter surprise and sheer delight when a carrot kugel recipe, adapted from Elana’s Pantry (a gluten-free & paleo blog) tasted equally as heavenly when served as a pie.  Note that it can also be eaten as a meal or as a side.  (My favorite? Chilled and for breakfast with whipped cream and ground flax on top!)

Ingredients
5-6 cups chopped carrots (approximately 2lbs)
¼ cup maple syrup
½ teaspoon nutmeg
½ teaspoon cinnamon
1½ teaspoons vanilla
1 tablespoon orange rind
3 eggs
¼ cup blanched almond flour
¼ cup ground flax seed

Instructions
1.  Cook carrots in a steamer until soft, about 20 minutes
2.  Blend carrots, maple syrup, cinnamon, nutmeg, vanilla, orange rind, eggs and almond flour until smooth in Vitamix  or blender
3.  Place mixture in a greased 8×8 inch Pyrex baking dish or pie 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 (my preference)
6. To serve: drizzle with honey and sprinkle with coarse sea salt.  Eat immediately.  Another option: serve with whipped cream and sprinkle ground flax or hemp seeds on top!


Destin Joy Layne is program director of Sustainable Table at GRACE Communications Foundation where she works to create positive social change throughout our food system. The program is also home to EatWellGuide.org, a national free online directory and mapping tool for finding fresh, locally grown food, and TheMeatrix.com, the critically acclaimed award-winning film and the most successful web advocacy campaign in history.

Destin coauthored the publication Cultivating the Web: High Tech Tools for the Sustainable Food Movement and has been featured on Jus Punjabi television yoga.

Visit SustainableTable.org, Facebook.com/SustainableTable, and Twitter.com/eatsustainable to learn more about the issues of sustainable agriculture, eating organic, buying locally, and the hazards of industrialized food.

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  1. Pingback: CARROT LOVER’S PIE | Andrea Russell

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