Saturday, June 29, 2013

Paleo egg soufflé

  • 12 large eggs
  • 1 cup of coconut milk
  • 1 tsp of baking powder
  • 1 1/2 tbsp of almond flour
  • Salt
  • Pepper
  • 1/2 tbsp minced garlic
  • Optional: Asparagus, caramelized onions, spinach, mushrooms
  1. Preheat the oven to 375 degrees 
  2. Crack your eggs into a soufflé dish
  3. add coconut milk
  4. Add garlic, salt, pepper (to taste)
  5. Add baking powder and almond flour and mix well
  6. Add your vegetables (make sure to add caramelized onions (I made these prior) right before you bake as they can cook the eggs if they're still hot
  7. Bake for 40-50 minutes or until a knife runs dry and the top is golden brown.

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