This is a pretty cool Peach Souffle. But it’s really more like a breakfast dish than a dessert in my book. Either way, it’s full of great protein, has no wheat, only stuff that’s good for you, and tastes quite delightful. Worth a try!
8 eggs, whites and yolk separated
5 peaches, peeled and sliced
2 tablespoons coconut oil
4 tablespoons xyletol–I guess you could use maple syrup as well.
1 tablespoon vanilla
1 tablespoon cinnamon
For the topping:
1 cup slivered almonds
4 T shredded unsweetened coconut
2 tablespoons coconut flour
2 tablespoons xyletol
4 tablespoons butter, softened
1 1/2 teaspoons cinnamon
pinch sea salt
Preheat oven to 350 degrees F and place coconut oil and peaches in a baking dish.
Separate eggs and whip egg whites until peaks form. In another small dish, mix yolks with vanilla and xyletol. Gently fold this mixture in the egg whites once peaks form, and place over peaches. Bake for 15 minutes.
While it’s baking, mix all topping ingredients together and gently spread over the egg mixture in over after 15 minutes. Bake for another 15 to 20 minutes. That’s all there is to it!