Grain Free Cheese Souffle

by brenda on October 28, 2011

If you’re looking for a quick solution to dinner, and you don’t have any meat defrosted, try this yummy meal! Serve it with a salad or a side of veggies, and you’re set! Or, make it for breakfast–or lunch–or brunch! It’s yummy! Try different kinds of cheeses for fun! Enjoy! :)

Cheese Souffle

Ingredients:

1/4 c butter, room temperature (for

greasing the pans)

1/4 c grated parmesan cheese

1/4 c butter

2 TB coconut flour

1 tsp dry mustard powder

1 tsp garlic powder

salt

1 can coconut milk

6 large egg yolks from pastured hens

11/2 c cheddar cheese, grated

6 egg whites from pastured hens


Method:

Grease 2 pie pans with the 1/4 cup of room temperature butter. Sprinkle with parmesan cheese to coat the entire pans. Preheat the oven to 375 degrees. Heat 1/4 cup of butter in a medium saucepan and allow the water to cook out. In a medium bowl, combine the coconut flour, dry mustard powder, garlic powder and 2 pinches of salt. Using a whisk, add this mixture to the melted butter and cook for about 2 minutes over medium heat. Whisk in the coconut milk, and stirring frequently, cook over high heat until boiling. Remove from heat. Separate the egg yolks into a separate small bowl & whisk together. Slowly add the yolks into the milk mixture, stirring constantly. Add in the cheddar cheese & stir until combined. Use a stand mixer or hand mixer to whip the egg whites until they are firm and glossy. Slowly and gently fold the egg whites into the other ingredients with a rubber spatula. Pour this mixture into the 2 pie plates. Place a cookie sheet under the pie plates in the oven (just in case they overflow) and bake for about 30 minutes.

This was shared at Pennywise Platter

 

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  • Jenni

    Hi Brenda,
    As you may know I’ve been following your blog for a little over a year now. I stumbled upon it about this time last year as I was laying in bed during my 1st trimester of my third pregnancy. At that time we had already done the intro with our then 4 (now 5) year old son and both of our children had been on the diet for a month. We did see significant improvements especially for our son, whom was the main reason that we adopted the GAPS lifestyle (I say lifestyle because as you know it really is not sufficient to day “diet”). Anyway, needless to say over the past year we quickly slipped into FULL GAPS mode. We did have 2 instances on special occasions where we allowed our kids to have potatoes or sweet potatoes. We began to be lax in when we gave our kids fruit (like with their meal instead of in between). And, we like you have certainly allowed honey in baked goods (which means it is heated and therefore may be essentially the same as sugar in terms of how the gut works to digest it). We also were allowing our daughter cultured dairy in the form of raw milk sharp cheddar cheeses (and in a pinch non raw milk cheddar) and yoghurt. Over time we also became lax in our son’s dairy in take. It began with farm fresh cream cultured into soured cream (at Dr. Natasha’s personal recommendation after I emailed her a few days into the intro while my son was having constipation issues) but quickly slipped into a little yoghurt mixed in crustless quiche or a little raw milk cheddar cheese on his seed crust or coconut crust pizza.
    We recently also did intro with our kids (end of September). We did it differently this time after consulting with a family doctor who is knowledgeable about and recommends GAPS (she gave us a house call if you can believe it!!!). She’s been also with us since we began the diet a year ago so we trust her. She suggested we do a 3-4 day cleanse. We compromised and did a week long cleanse of just chicken soup. I am so so so sorry for this long post. I really wanted to try to get your attention and I truthfully have no idea how to do it. My question is this:
    Can you post some ideas of OTHER soups to have on the intro. My 3 year old daughter esp. had a very hard time JUST eating chicken soup. And now, since the week cleanse she gets really upset when we say that soup is for dinner. I could really use your help!
    Once again I am sorry for the long post.

    I wish I lived closer to you so that I could take a few hours of your time and just talk. As you know, its hard to find others that are supportive, let alone understanding of what you are trying to do with the GAPS way of life.

    I appreciate all you do on your blog and I will continue to read it and share it with others!

    Jenni

  • Julie

    The cheese soufflé I grew up enjoying (it was a top favorite meal of mine as a kid, and it still is) uses minute tapioca as it’s base, eggs, milk, salt, cheese and a dash of Worcestershire. It’s super easy. It has become a family favorite among my kids as well.
    I’ll be interested to try this coconut flour version and see how it compares. :D

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