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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:
- Preheat the oven to 350 degrees F.
- Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and vanilla extract together until well combined.
- Sift the coconut flour, baking soda, cinnamon, nutmeg and clove into the wet ingredients and continue to whisk until well combined.
- Pour into oven safe ramekins (Either 4 separate 1 cup portions or larger size souffle dish to be shared.)
- 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
Wow, this looks delicious. Thank you so much for sharing with Gluten Free & DIY Tuesdays!!
ReplyDeleteThanks you and thanks for hosting DIY Tuesdays!
ReplyDeleteAw yes, yes in deed - I will be making a variation of this for sure! :)
ReplyDeleteThanks GiGI!
DeleteThis 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!
ReplyDeleteJulie@ Sweet and Spicy Monkey
Thanks Julie!
DeleteI would love to feature this on Sunday Snippets, but I do not see a link back to Fat Tuesday.
ReplyDeleteSorry about that! My oversight. All linked up now! Thanks for visitings!
ReplyDeletePumpkin souffle sounds magnifique!
ReplyDeleteThat looks wonderful! Love pumpkin.
ReplyDeleteThanks for visiting!
DeleteFYI - We're featuring your awesome post at this week's Motivation Monday party!
ReplyDeleteThanks Barb and thank you for hosting Motivation Monday!
ReplyDeleteBest,
Phyllis
How much vanilla - 1/2 tsp? 1/2 TB?
ReplyDelete1/2 teaspoon. Sorry for the typo. Thanks for visiting!
ReplyDeleteThanks 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!
ReplyDeleteCindy from vegetarianmamma.com
Thanks Cindy and thanks for hosting GF Friday's. Always excited to see what everyone is sharing. Best, Phyllis
ReplyDelete