Wonder deliciousness of a dairy-free, gluten-free, low glycemic blueberry soufflé!
4 T hemp seeds
2 T lakanto
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom
¼ tsp ginger
1 c coconut milk
1 tsp vanilla
1 T lemon juice
3 T Maple Syrup
**For bottom of Baking Dish**
1 cup Wild Blueberries
**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.