Country-Style Soufflé with Asian 7-Spice Blend and Sweet Potato (Flourless, Dairy-Free)

Name: Country-Style Soufflé with Asian 7-Spice Blend and Sweet Potato (Flourless, Dairy-Free)
Total time: 1800 s
Yield: 12 soufflés
Ingredients: 9 oz sweet potato (about 250 g); 3.5 oz green beans (about 100 g); 2/3 cup cornstarch (about 75 g); 3 eggs; 1 tablespoon blonde psyllium husk; 1 2/3 cups unsweetened almond milk (about 400 ml); 1/3 cup unsweetened coconut milk (about 100 ml); 1/2 teaspoon Asian 7-spice blend (to taste); 1/2 teaspoon sweet paprika (to taste); 1 pinch salt (to taste); 1 pinch black pepper; 1 teaspoon olive oil (for greasing the molds)

Or Bzh @cook_113690700

Because I have food intolerances and often experience inflammatory flare-ups, I started adapting my own recipes to avoid gluten, FODMAPs, and similar triggers as much as possible.

I only eat white meat, eggs, and fish. This little soufflé is a wonderful side for almost anything, or it can be enjoyed on its own!

Because I have food intolerances and often experience inflammatory flare-ups, I started adapting my own recipes to avoid gluten, FODMAPs, and similar triggers as much as possible.

I only eat white meat, eggs, and fish. This little soufflé is a wonderful side for almost anything, or it can be enjoyed on its own!

Or Bzh @cook_113690700

Because I have food intolerances and often experience inflammatory flare-ups, I started adapting my own recipes to avoid gluten, FODMAPs, and similar triggers as much as possible.

I only eat white meat, eggs, and fish. This little soufflé is a wonderful side for almost anything, or it can be enjoyed on its own!

Because I have food intolerances and often experience inflammatory flare-ups, I started adapting my own recipes to avoid gluten, FODMAPs, and similar triggers as much as possible.

I only eat white meat, eggs, and fish. This little soufflé is a wonderful side for almost anything, or it can be enjoyed on its own!

Saved

Ingredients

30 minutes

12 soufflés

9 ozsweet potato (about 250 g)
3.5 ozgreen beans (about 100 g)
2/3 cupcornstarch (about 75 g)
3eggs
1 tablespoonblonde psyllium husk
1 2/3 cupsunsweetened almond milk (about 400 ml)
1/3 cupunsweetened coconut milk (about 100 ml)
1/2 teaspoonAsian 7-spice blend (to taste)
1/2 teaspoonsweet paprika (to taste)
1 pinchsalt (to taste)
1 pinchblack pepper
1 teaspoonolive oil (for greasing the molds)

Saved

Steps

30 minutes

1

Peel the sweet potato and cut it into small cubes. Cut the green beans into small pieces as well.
2

Steam the sweet potato for 30 minutes. Add the green beans 10 minutes before the end of cooking.
3

Preheat the oven to 400°F (200°C).
4

In a mixing bowl, whisk together the eggs and seasonings.
5

In another bowl, dissolve the cornstarch in the milk, then add it to the eggs.
6

Fold the vegetables into the mixture.
7

Grease 12 muffin tins (if you want to unmold them) or 10 ramekins (for larger portions), then fill them with the mixture using a small ladle.
8

Bake in the preheated oven for 20 to 30 minutes.
9

Serve immediately, or let cool if you plan to freeze them.