Recipe to Try: Gingerbread Souffle
This recipe is thanks to cookitlean.com: direct link to recipe.
Time: 25 minutes, Makes 4 ramekins
1 tsp cashew butter
1 Tbsp coconut milk (creamy)
1 Tbsp chestnut flour
1-2 tsps raw cocoa powder
1/2 tsp gingerbread spice blend
1-2 tsps natural honey
1 tsp espresso
pinch of salt
All ingredients should be in room temperature. Preheat the oven to 180°C. Use “conventional cooking” mode. Mix the egg yolks with cashew butter, coconut milk, honey and espresso. Add dry ingredients successively and stir continuously. Put egg whites in a bowl and add a pinch of salt. Whisk egg whites to get white and firm foam. Add half of the foam to previously prepared mixture and join everything stirring gently. Then add another half and repeat the procedure just until the ingredients combine and no longer. Grease the inside of ramekins (bottom to top) with coconut oil and pour in the mixture. Immediately put all ramekins in the oven. Bake the souffles for around 15 minutes.