Easy Paleo Peach Souffle
Despite having lots of grain-free breakfast ideas, it’s hard to go against the grain at breakfast. Toast, cereal and oatmeal are American breakfast staples even though they are poorly tolerated in a majority of individuals.
Breakfast treats like doughnuts and Starbucks’ chocolate croissants are even harder to leave behind.
Recently one of my little ones asked for coffee cake and as I glanced around pondering her question my eyes fell upon the large basket of fresh, juicy peaches that were sitting on my counter. How can anyone in their right mind turn down delectable, fresh, peach coffee cake?!
As I’ve mentioned, we’re eating mostly paleo -style right now since I’m in the process of clearing up another child’s food sensitivities. So I ignored the image of a refined white flour coffee cake and instead settled upon this yummy recipe from Primally Inspired.
A few tweaks later and I had a recipe that fit the taste preferences of our family. It was delish!
The whole pan was inhaled and I’m looking forward to making a blueberry version in the near future.
This paleo peach souffle is now a family favorite I serve weekly.
- 8 eggs, separated
- 1/4 t. cream of tartar (optional)
- 8 medium peaches, diced
- 2 T. coconut oil
- 4 T. maple syrup
- 1 T. vanilla extract
- 1 T. cinnamon
- 1 c. walnuts
- 1/4 c. sunflower seeds
- 1/4 c. unsweetened, shredded coconut
- 2 T. almond flour
- 2 T. hemp or flax seeds
- 2 T. maple syrup
- 5 T. grass-fed butter
- 1/2 t. ground cinnamon
- 1/2 t. ground ginger
- pinch of salt
- 1. Preheat oven to 350F.
- 2. Spread coconut oil around the bottom and sides of a 9x13 baking dish. Place diced peaches on top of the oil.
- 3. Whisk eggs whites and optional cream of tartar on high speed using a stand mixer or hand mixer until stiff peaks form.
- 4. Meanwhile in a small bowl, mix egg yolks, maple syrup, cinnamon and vanilla.
- 5. Once egg whites are stiff, fold in the yolk mixture. Be careful not to overmix!
- 6. Spread the egg mixture over the peaches.
- 7. Bake for 15 minutes.
- 8. Meanwhile, make the topping by mixing all topping ingredients together.
- 9. After 15 minutes, gently place the topping mixture over the souffle.
- 10. Bake for an additional 15 minutes, or until the center of the souffle has risen.
- Fully ripe, soft peaches are a must for this recipe. If your peaches are hard, consider pre-baking them while you assemble the remainder of the ingredients. Simply place them in the pre-heated oven for about 15 minutes. Then proceed with the recipe.