Blueberry Dairy-Free Soufflé

September 29, 2021

Blueberry Dairy-Free Soufflé

You’ll need to try this recipe to see why I’m calling it a soufflé!  If there is a different name for it, definitely please let me know!  This is a vegetarian recipe as it uses eggs.  I have not tried it with egg replacement options yet.

This recipe is delicious.  It’s great for anytime.  Perfect to show off for guests at a brunch, or something to have in the fridge when you want it!

It’s easy and can be made in a muffin tin or as a whole singular dish using a pie plate.

The texture is wonderful and is fantastic with my Vegan Whipped Cream!  Flavor the Whipped Cream with Vanilla or Cardamom and Ginger.  Excellent either way!

One Level of Wild Blueberries…Great Way to Start!

It’s perfect using Wild Blueberries because they don’t take up all the room and you can get more in there!  We like more right!  It’s an easy recipe, one level of blueberries; a double decker will take up too much room 😀.   Blend the ingredients, I split up the dry and the wet only because you can reuse the measuring things without washing 🙌 Can’t be better right!  After blending just pour into the muffin cups.  I’ve made them in muffin tins twice (I’ve made it mostly in a pie plate).  In the muffin tins I’ve been able to get 20-22 filled, however it all depends on how much you pour into each cup.  I haven’t found a perfect measuring pouring tool yet. lol!

And we have Mini Soufflés!

While baking them as muffin size, check for doneness after 18 minutes.  When baking as a singular yummy, check after about 38 minutes.

Enjoy! ❤️🧚‍♀️

Teresa

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Blueberry Dairy-Free Soufflé


Description

Wonder deliciousness of a dairy-free, gluten-free, low glycemic blueberry soufflé!


Ingredients

Scale

**Dry Ingredients**
4 T hemp seeds
2 T lakanto
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom
¼ tsp ginger

**Wet Ingredients**
1 c coconut milk
8 eggs
1 tsp vanilla
1 T lemon juice
3 T Maple Syrup

**For bottom of Baking Dish**
1 cup Wild Blueberries


Instructions

**Singular Bake** – Oven 375 degrees – Bake 40-45 Minutes

Grease a soufflé or pie plate with coconut oil. Blend mixture. Add blueberries to the bottom of the baking dish. You can use frozen or fresh.
Pour blended mixture into baking dish. Put in oven and let it do it’s magic!
Done when knife inserted and comes out clean. Check after 38 minutes.

**Muffin Bake** – Oven 375 degrees – Bake 20 minutes

Put in muffin liners into muffin tins. I’ve been able to get about 20-22 soufflés. Line the bottom of the liners with blueberries. Don’t get into an extra layer, it’ll take up too much room. When making the muffin size, I don’t know what the whole measurement is for blueberries, it’s an estimate.

Blend the ingredients together. I put the dry ingredients only to save washing the measuring tools 😀. Pour into muffin tins, just below the top.

Check doneness after 18 minutes using a toothpick or knife.


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