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.

Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesday, Fat Tuesday
 Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://,
 Gluten Free Wednesday's ; DIY Tuesday