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Spinach Souffle Cups

spinach souffle 3

SPINACH SOUFFLE CUPS

You don’t have to be a french chef to make a perfect souffle, you just need the right tools and follow simple directions. My Spinach Souffle Cups take the worries out of eating souffle, the secret is wholesome ingredients. This recipe makes guilt free souffles that go perfect at breakfast when served with fresh in season fruit or a great partner to an organic greens salad at lunch or brunch.

MAKES 12 SOUFFLE CUPS

1/4 cup fresh organic yellow onion, fine chopped

1 TBSP fresh organic garlic, fine chopped

4 cups fresh organic baby spinach leaves, medium chopped

2 TBSP water

1/4 cup whole raw organic cashews, fine grind in your food processor

3 TBSP unsweetened organic almond milk

7 extra large organic free range eggs- separate out 7 whites into large mixing bowl and 4 yolks into a separate mixing bowl and reserve the remaining yolks for another recipe

1/4 tsp fresh ground sea salt

muffin tin 12 regular cups

12 paper muffin cup liners

Preheat your oven to 350 degrees. In a large frying pan, heat on high until hot dry (NO OIL), add your onion, garlic, spinach and water then cover. Stir after 1 minute and recover. Stir again after another minute, recover and remove from the heat. In your bowl with the egg whites, add the sea salt. On low speed, beat eggs to stiff peaks {this is where the mix doesn’t fall when you remove beater like pic below} and set aside.

meringue stiff peaks

Now using your mixer, beat the yolks and almond milk until smooth and thick. Drain your spinach mixture well and finish it with a good squeeze, add to your yolk mixture and stir in well- now add the cashews to this yolk/spinach mix and blend well. Line your muffin tin with the paper liners. Gently fold the yolk spinach mix into your egg whites , do not blend too much just until incorporated. Using an ice cream scooper, fill the cups all the way to the top and then place a small extra round on top. Carefully place your muffin tin on the middle rack of your heated oven and bake UNDISTURBED for 15 minutes. The tops will be golden and they will have risen from the cups. Gently remove form the oven and allow to set for 5 minutes, serve immediately. ENJOY!!

 

jarOhoney copyright final 2012

 

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