Carrot Kugel


5-6 cups chopped carrots (approx. 2 lbs)

1/4 cup agave nectar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 tablespoon orange rind

3 eggs

1/4 cup blanched almond flour


Cook carrots in a steamer until soft for about 20 mins. Blend carrots, agave, cinnamon, orange rinds, eggs and almond flour until smooth. Place mixture in a greased 8″ square glass baking pan. Bake at 350 degrees for 1 hour, until browned around the edges and done in center. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.