Have you ever baked a soufflé? Many of us are intimidated by this cooking technique. The whole idea of timing everything so you end up with a poofy delight can be overwhelming. I urge you to try this as soon as you can (it’s not as hard as you think!)
Every page is a visual feast. Gluten free recipes that will have you dashing to the kitchen to explore, create and tantalize your family and friends.
Aran grew up in the Basque region of Spain. She lived in a small town and learned about quality ingredients and cooking techniques at a young age from her family.
Recently I got to know her well on our Alaskan Culinary Retreat. She is a gal filled with knowledge, wisdom and is a true treat to know!
When Aran came to the US she was a pastry chef at the Ritz Carlton. When her and her family were diagnosed with a gluten intolerance she took action to make sure sure that her family could enjoy the foods they were used to ~ with a gluten free twist.
These days as more folks are getting diagnosed with intolerances we need books that bridge gaps so no one misses out on the great foods they love. The friendly tone, simple directions and easy to find ingredients will have you cooking recipes you never imagined possible!
In Small Plates & Sweet Treats you get to experience sweets and savories with recipes arranged by season.
The photos! I cannot begin to tell you how beautiful they are (though if you regularly visit Cannelle et Vanille than you know how talented she is) ~ this book would make a gorgeous gift and would display proudly on your coffee table.
Every recipe is accompanied by a photo. A feast for the eyes before you even get into the kitchen!
I am so proud of Aran. We both are mommies to 2 small children. We carefully balance careers that keep us on our toes. Aran is a true inspiration in so many ways. Her photography is stunning, her personal taste extraordinary and her skills in the kitchen ~ AMAZING!
Life here has been crazy busy. With that my recipes often need to be adapted to ingredients I have on hand.
I did make a few changes and adaptations to Aran’s recipe. The flavor and results were still wonderful! I used to stress over not having all of the ingredients for a recipe. These days I embrace that as an opportunity to learn more in the kitchen.
Lately I crave crispy, buttery fried sage leaves. Have you ever had this? Gently mix some fresh sage leaves in a pool of bubbly salted butter.
Watch as they transform into crispy, irresistible nibbles! I could eat them by the bowlful. They compliment the sweet potato soufflés nicely.
Enjoy this recipe, it’s the perfect season for comforting rustic flavors like this!
This recipe was adapted from Small Plates & Sweet Treats cookbook.
- 2 large (1 pound or 450 g) Sweet Potatoes
- 4 large Eggs, room temperature
- 3 tablespoons (45 g) unrefined Coconut Oil (plus more for the inside of ramekins)
- 1/3 cup (30 g) Almond Meal
- 3 tablespoons Coconut Flour
- 1 cup (230 g) unsweetened Light Coconut Milk, at room temperature
- 3 ounces (90 g) light Feta Cheese, crumbled - at room temperature
- 1 tablespoon finely chopped Sage
- 3/4 teaspoon fine Sea Salt
- 2 teaspoons fresh Chives, chopped
- 1/8 teaspoon ground Nutmeg
- 1/8 teaspoon ground Cinnamon
- 1/4 teaspoon ground Black Pepper
- a few pats of salted Butter or Ghee
- handful of Sage Leaves
- Preheat the oven to 400 degrees F (200 C) with the rack in the middle. Rinse and pat dry the sweet potatoes. Pierce them several times with a fork or knife (this makes it so they don't explode in your oven.) Place the potatoes on a baking sheet, bake for about 45-55 minutes or until fork tender. Peel them and purée in a food processor or blender. Measure out 1 1/4 cups (280 g) of the sweet potato purée. Reserve. Reduce the oven temperature to 350 degrees F (180 C).
- Separate the egg white from the yolks. Brush the inside of eight (6 ounce) ramekins with coconut oil. Add some of the almond meal to one ramekin. Make sure all of the inside surfaces are coated with a layer of this. Transfer the almond meal to another ramekin and do the same to the remaining ramekins. Gently tap the ramekins upside down to remove any extra meal.
- Melt the 3 tablespoons of coconut oil over medium heat. Add coconut flour and stir quickly with a wooden spoon until combined. Add the coconut milk and and whisk to remove any lumps. Cook until the mixture comes to a boil, it will thicken immediately. Transfer to a large bowl.
- Add the egg yolks, sweet potato purée, feta cheese, sage, chives, salt, nutmeg and cinnamon. Stir all ingredients together.
- Place the egg whites in the bowl of a stand mixer and whip them on medium high speed until they from medium peaks. Do not over mix or they will become too dry to fold into the batter.
- Fold one-third of the whipped egg whites into the sweet potato batter until no egg white is visible. Gently fold the rest of the egg whites in, be careful not to deflate the batter too much.
- Divide the batter among the oiled ramekins. Bake for 25-30 minutes until the soufflés have risen and are set (if there is too much jiggle they are not done) The tops should be slightly golden. Serve immediately with crispy sage leaves.
- Bring a few pats of butter to a boil. Add sage leaves and gently flip them in the pan until crispy. watch carefully so they do not brown. Transfer to a paper towel to drain.
Soufflé Recipe Links
- Celeriac and Potato Soufflé Cook For Your Life
- Greek Yogurt Soufflé Jules Food
- Organic Chocolate Soufflés with Pears Fine Dining Lovers
- Salmon Soufflé Cooking Melangery
- Spiced Pumpkin Soufflé with Molasses Bourbon Chew Out Loud
- Three Cheese Soufflés The Food Fox