Mini Blueberry Souffles

I think he likes it ;)

The best way to become great at a recipe through repetition. Loving the first souffle, my boyfriend asked if he can have a blueberry one for breakfast! Not wanting to forget all the intricacies i just learned, we welcomed in our paleo coconut blueberry souffle. This one was fun because it took even less time to bake than the previous one i tried, under 20 min, and they can all be made ahead of time!

INGREDIENTS

• 4 room temp eggs separate (4 egg yolks, and 4 egg whites)

• 1 whole egg (room temp)

• 3/4 cup coconut milk

• 3 tbsp butter or vegan/dairy free butter

• 3.5 tbsp coconut flour (enough that it starts looking thick and holding edges on its own)

• 1/4 tsp (a pinch) of salt

• 1 tsp vanilla

• 1 Tbs coconut sugar

• 1/4 tsp creme of tartar

• 1 1/4 cup blueberries (fresh or frozen)

• 1/3 cup shredded coconut

• raw honey or 100% maple syrup

INSTRUCTIONS

1. Preheat oven to 400. You will be baking the dish at 375, but the higher temp is to let some hot air release as you open the door.

2. Ensure the eggs are at room temp. If not, break them apart first thing so they sit open at room temp while prepping. Get your souffle dish (or mini dishes) prepped with butter and lining of coconut sugar. I prefer a single one so only one dish to clean! Pull out and measure all ingredients needed.

3. If you have frozen blueberries, allow to bake in a foil lined tin to remove excess moisture. Allow to bake down for 5 min or so in the preheating oven.

4. Whisk your butter and milk in a small pot on medium low. Once blended together slowly add in your coconut flour. Stir until batter is form. Don’t over mix. Remove from heat and let cool.

5. In a small bowl, combine your egg and egg yolks together, add your vanilla, salt, and fold in your milk/flour/butter mixture. Stir until smooth and set aside.

6. Next, combine your egg whites in a mixing bowl. Beat on medium speed until foamy peaks start to form. Keep beating and slowly add in your sugar and creme of tartar. Beat again.Set aside.

7. Now go back to your egg yolk/flour mix bowl. Gently fold in 1/2 cup of your blueberries, then half your egg white mixture. Repeat again. Fold in another 1/2 cup berries, then rest of your egg white mixture and your coconut shavings.

8. Mix gently and not to overmix.

9. Pour batter into souffle baking dish.

10. Bake at 375F Bake in middle rack until puffed and browned crust on top but still soft looking in center. This usually takes 16-18 minutes depending on oven. Try not to open the oven while cooking.

11. Remove and add optional toppings. Serve immediately into bowls or ramekins. Add extra berries, coconut, cream, or honey on top of each if desired.

NOTES

This soufflé bake can be made earlier to save time. Just assemble up to 30 minutes before baking. Keep it covered with an upside large bowl. Make sure the batter doesn’t touch the bowl. Keep it out at room temperature until ready to bake.