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You Won't "Mousse" The Eggs in This Carrot Mousse


Here is Passover recipe #2.  It can also be made for Easter because Jews don’t have the monopoly on carrots!

This dish is so light it should be called carrot flan, but mousse made a better pun. It has a creamy texture and should probably be labeled as dessert, but it’s a great side dish.  This recipe underwent many changes over the years to meet certain dietary limitations and I wanted to clean it up a little. It is egg, nut, dairy and gluten free (if you use gluten free cake meal) and truly so easy.  

During the year for other holidays, I use tofu in lieu of eggs, and it provides an even airier consistency, but many of us don’t eat soy on Passover so I went back to the kitchen.  
I also replaced the margarine, in order to make it low sodium for my FIL-nobody even knew! So now it’s egg, nut, dairy, AND low sodium-but it still tastes great.

Let me know your thoughts.  The picture is courtesy of the Washington Post when it was featured in the paper a few years back.

INGREDIENTS
1 lb carrots ( I use baby carrots-no peeling)
½ cup sweetened applesauce (if using unsweetened then you may want to up the sugar from ¼-1/2 cup)
1/3 cup oil
1 tbsp OJ or apple juice
1 tbsp vanilla extract
1 tbsp potato starch
2 tbsp cake meal
1 tsp. cinnamon
¼ cup sugar
Dash of cinnamon and nutmeg

DIRECTIONS
Preheat oven to 350
Boil carrots until very soft-allow to cool.
Process carrots in food processor with oil
Combine remaining ingredients until nice and smooth with no carrot chunks
Pour into a greased 8x8 pan-lightly sprinkle dash of cinnamon and nutmeg
Bake 45-50 minutes until toothpick inserted in center comes out clean
Cool completely and cover with aluminum.

NON-PASSOVER RECIPE
1 lb carrots-cooked and cooled
½ block of firm silken tofu (I use mori-nu)
½ cup sugar
1 tsp. cinnamon
3 tbsp unbleached flour (you can use gluten free)
2 tsp. vanilla extract
1/3 cup canola oil
Dash of cinnamon and nutmeg

DIRECTIONS
Preheat oven to 350
Grease 8x8 pan
Boil carrots until very soft-allow to cool.
Process carrots in food processor with tofu
Combine remaining ingredients until nice and smooth with no carrot  or tofu chunks
Pour into a greased 8x8 pan-lightly sprinkle dash of cinnamon and nutmeg
Bake 45-50 minutes until toothpick inserted in center comes out clean
Cool completely and cover with aluminum.

As always, a safe and healthy holiday. 







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