From Jayson Jay’s Healthy Holiday Cooking Class at UWA!
1 Cup Canned Pumpkin
2 beaten Eggs * – separate yolks and beat whites until stiff peaks appear; a squeeze of lemon will help.
¼ Cup Maple Syrup*
1 tsp Vanilla Extract
1 Cup Coconut Milk
1-1/2 tsp Pumpkin Spice
1 pinch sea salt
*These items can be replaced by 10 Dates, processed to paste, or 5 dates and 1/8 Cup of Syrup.
Crumble: Mix all of the following together to form a crumble paste.
1 Cup Almond Meal
¼ Cup Chopped Pecans
¼ Cup Coconut Butter
2 Tbsp Maple Syrup
¼ tsp Cinnamon
2 pinches sea salt
Preparation: Serves 4-6.
Preheat oven to 350 Degrees.
In a mixing bowl, combine the wet ingredients. Whisk the spice and salt into the liquid mixture. Line the ramekins with crumble paste to form a crust. Pour Mixture into ramekins. Place the ramekins in a baking dish and add boiling water to the dish to come halfway up the ramekins. Carefully place dish in oven.
Bake for 45-60 minutes, or until a knife inserted in the center of a soufflé comes out clean.
