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Buckwheat Breakfest Soufflés
These protein-packed egg soufflés are similar in texture to muffins, but without any gluten. It's a great way to use up oatmeal or any grain meal you have leftover.
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Servings: 4
Ingredients
- 2/3 cup Leftover quinoa meal, oatmeal, or buckwheat meal
- 4 Large Eggs beaten
- 1/2 cup Brown rice flour
- 1/4 tsp Sea salt
Instructions
- Pre-heat oven to 400 degrees. Combine leftover meal and eggs in a medium bowl until well blended. Stir in rice flour, baking powder, and salt until well blended.
- Pour mixture into well-greased molds, soufflé cups, or custard cups until half full. Add desired ingredients such as cheese, meat, veggies, herbs, or seasonings to each cup until almost full.
- Place filled cups on a baking sheet and bake for 20-25 minutes or until cooked through and golden brown. Remove from oven and let cool until cool enough to remove. Run a knife around the edge if they stick. Serve.
Notes
These can be made in advance, cooled, and frozen until needed up to two months ahead.
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