Gingerbread Souffle

So, since I don’t usually have breakfast (well not really, as I drink butter coffee…but that will be another post) my three year old needs to eat something interesting since dairy and gluten are kept to a minimum. I found this recipe on Pinterest and LOVED it. I have tweaked it a bit to suit our needs but the original post is here.

Now I thought soufflés were tricky business…they are not! I was surprised that even opening and closing the oven for my daughter to see didn’t phase it! It is especially good the next day as well if it lasts that long. This recipe is a fairly light breakfast, so it could serve 2 adults or depending on the appetite of the child, 2-4 kids.

Gingerbread Souffle


  • 5 free- range eggs, egg whites and yolks separated
  • 2 T coconut oil or grass-fed butter, melted
  • 1 T maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 bananas, sliced thin


Preheat your oven to 350 degrees. While preheating, put coconut oil or butter in 9″ round corel baking dish or other tall sided pan and place pan in oven. Let the oil melt and take out of the oven, swirl the oil to coat the sides. Put your sliced bananas in the bottom of the dish. Set aside.

In a small bowl, mix together egg yolks, maple syrup, vanilla, and all the spices until well blended. A fork works great!

Whip your egg whites until stiff peaks form. Using a spatula, fold in the yolk mixture and blend together just until combined. Mix as little as possible. It isn’t critical for the yolk and white to fully combine, everything all cooks together in the end.

Scoop the egg mixture into your baking dish.

Bake for 15-20 minutes.

Once out of the oven, serve immediately. I have sliced into pie pieces to serve as well as flipping the whole baking dish onto a plate so the banana’s are on the top(note:this often makes it fall quickly, but that is what my daughter likes to watch happen)

**To make this Bulletproof, simply omit the egg yolks and it works out great!**


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