Emi’s Hidden Surprise Paleo Soufflés

Emi loves to cook, and she made these Paleo soufflés herself!  They are very simple and very tasty (the consistency is kind of like a pop-over, so if you like that egginess you’ll like them). It’s so much fun to teach your children to cook!  By showing them how to do it they will be able to continue the healthy patterns you’ve established into adulthood.

The only flour in this recipe is coconut flour.  I should tell you that I almost never make a recipe that calls for only coconut flour!  They taste weird and just make your mouth feel funny.   I usually use it as a small part of my flour blend, and it is helpful, because it absorbs a lot of liquid.  That helps balance out the nut flours, which do not absorb any liquid!  I broke my coconut flour rule on this recipe, though.  I think the extra eggs in there helped to undo some of the weirdness of coconut flour.  Paleo soufflés passed my taste test, and I think you’ll like them, too!

By the way, if you think coconut flour is expensive, remember that 1/4 cup of coconut is comparable to 1 cup of regular flour!  I found it for $3.99 per pound at Sprouts, prepackaged in the bulk section.   That’s really cheap, especially when you compare it to the Bob’s Red Mill brand in their baking section.  That one is about $8 per pound!

• 1 Cup Almond Milk
• 1/4 Cup Plus 1 Tbsp Coconut Flour
• 1/4 Cup Pure Maple Syrup
• 1 Tsp Sea Salt
• 1/2 Tsp Baking Soda
• 4 Eggs
• Dried Apricots
• Coconut Oil Spray

Preheat oven to 400 degrees.  Spray a muffin tin with coconut oil and set aside.  Combine all of the other ingredients, except apricots, and mix well.  You may want to sift your coconut flour first.  Pour into greased muffin tin and hide one apricot in each souffle.  The recipe makes 12.  Bake for 20-25 minutes, or until set.  Enjoy!  We topped ours with coconut cream…yummy!

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