Spinach and Mushroom Soufflé

Spinach and Mushroom Soufflé

Ingredients:
2 tablespoons olive oil
1 cup sliced mushrooms
3 tablespoons almond flour
1 onion, chopped
1 teaspoon arrowroot powder
2 cups almond milk
6 large, cage free, organic eggs, separated
2 cups baby spinach leaves
Freshly ground black pepper, to taste

Directions:
Preheat oven to 425 degrees.
Grease the inside of a soufflé dish with butter or oil and coat with the almond
flour.
Heat olive oil over medium heat in a large skillet and add the mushrooms and
onions. Season with freshly ground black pepper to taste. Cook until soft and
lightly browned, set aside.
Heat the almond milk in a small saucepan, but don’t boil. Add the arrowroot
powder and whisk.
Pour the milk mixture over the mushrooms. Allow to cool, then add the egg
yolks.
Put the egg whites in a mixer and beat until stiff.
Carefully fold the egg whites and spinach into the milk mixture.
Pour into soufflé dish.
Bake for 40 minutes. Do not open the oven at all.
Allow to rest for 5 minutes before serving.
Chapter 20
Desserts
Autumn Morning Muffins
Serves 4
These muffins are filled with the foods of the harvest—crisp, tart apples,
cinnamon and pumpkin. Almond meal and flaxseed flour replace white flour for a
gluten-free baked good with a hearty, delicious flavor. Store flaxseed flour, which
becomes rancid quickly, in a covered container in the refrigerator.