Sunday, September 14, 2014

GF/DF AND GRAIN FREE PUMPKIN SOUFFLE

Watch out, pumpkin pie and make room for this GF/DF and Grain Free Pumpkin Souffle! This dessert is delicious even without a caloric crust. Of course this makes a fantastic brunch or breakfast as well, as it is light and flavorful and a great source of high quality protein. Additionally, feel free to change this recipe up by eliminating the cinnamon, clove, nutmeg and maple syrup and replacing them with savory spices like sage, black pepper, and a bit more sea salt to make this a savory side dish.



PUMPKIN SOUFFLE


Recipe: Yields 4 servings

Ingredients:
  • 1 cup canned pumpkin puree
  • 4  whole eggs
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond butter
  • 5 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground clove
  • pinch of sea salt

Preparation:

  1. Preheat the oven to 350 degrees F.
  2. Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and vanilla extract together until well combined.
  3. Sift the coconut flour, baking soda, cinnamon, nutmeg and clove into the wet ingredients and continue to whisk until well combined.
  4. Pour into oven safe ramekins (Either 4 separate 1 cup portions or larger size souffle dish to be shared.)
  5. Bake in the center of the oven for 25-35 minutes or until the entire souffle puffs up and the center no longer appears wet.
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    This recipe was shared at: Allergy-Free Wednesday, Fat Tuesday
     Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://,
     Gluten Free Wednesday's ; DIY Tuesday 

17 comments:

  1. Wow, this looks delicious. Thank you so much for sharing with Gluten Free & DIY Tuesdays!!

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  2. Thanks you and thanks for hosting DIY Tuesdays!

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  3. Aw yes, yes in deed - I will be making a variation of this for sure! :)

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  4. This sounds delicious for Fall! I love the idea of making it a savoury dish by eliminating the cinnamon and "pumpkin" spices and adding pepper, sea salt, and sage, making it a totally different dish. Pinned!
    Julie@ Sweet and Spicy Monkey

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  5. I would love to feature this on Sunday Snippets, but I do not see a link back to Fat Tuesday.

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  6. Sorry about that! My oversight. All linked up now! Thanks for visitings!

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  7. That looks wonderful! Love pumpkin.

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  8. FYI - We're featuring your awesome post at this week's Motivation Monday party!

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  9. Thanks Barb and thank you for hosting Motivation Monday!
    Best,
    Phyllis

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  10. How much vanilla - 1/2 tsp? 1/2 TB?

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  11. 1/2 teaspoon. Sorry for the typo. Thanks for visiting!

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  12. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

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  13. Thanks Cindy and thanks for hosting GF Friday's. Always excited to see what everyone is sharing. Best, Phyllis

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