Paleo Souffle
My cousin Vanessa and her husband Dorian came over to help us shore up some details on my daughters baptism. We had a delicious meal that Karla had pre-preparred.
Towards the end of her pregnancy, my wife prepped an entire freezer full of food so we didn’t have so much on our minds when the baby came. So many people came to visit and brought us food that we still had stuff in the freezer. I will post the recipe for the soup later today.
I decided to try my hand at another dessert as well. I had previously tried this recipe as a breakfast. My sister made it for me while I was home on paternity leave. I thought I would change the recipe slightly and made it for dessert instead. It came out great!
As you can see by the photos, instead of one 9×13 pan, I made two smaller batches. My dessert batch had some grilled peaches on top and I also kept one for breakfast the next morning. If you choose to do it this way, be careful how much batter you put into each pan. It rises to amazing heights and also may take longer to bake based on how much is in each pan.
I am going to look for a custard recipe because I think a dollop in the center of this really would have completed the dessert.
In other news, my body is really sore. I wasn’t keeping a good workout routine and my body is suffering as a result. Got back into the gym on a 3 day per week schedule. The “Buns & Guns” routine from Crossfit 818 really took it out of me on Friday! Wanna give Crossfit a try!? Crossfit 818 is will be hosting intro classes every two weeks on Sundays at 1pm. Today is the first of such classes, but give them a call and see what it is all about!
Paleo Soufflé
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Allergy | Egg |
| Dietary | Diabetic, Vegetarian |
| Meal type | Bread, Breakfast, Dessert |
| Misc | Child Friendly, Serve Hot |
Ingredients
- 1/3 cup Butter
- 8 Eggs
- 1 cup Coconut milk
- 1/3 cup Arrowroot
- 1/4 cup Coconut flour
Directions
| Step 1 | Preheat oven to 425℉ with a 9x13 pan inside. |
| Step 2 | Once heated, remove pan from oven and melt butter into pan. |
| Step 3 | Place eggs in blender on high for 15-20 seconds. |
| Step 4 | Add remaining ingredients, and blend for another 30 seconds. |
| Step 5 | Pour into pan and bake for 25-30 minutes. |
Note
Fruit toppings go great on this! I decided to go with some grilled peaches.