Mini Dairy-Free Souffle’s!

Happy Wednesday Zesters!

Kristi here! You may be expecting a post from Miss Kaylee Daniels today but, we have switched up the blogging days, so from now on I will be your wednesday entertainer! This recipe was learned from my Aunt Kaylin during a recent “Union Reunion” gathering up in Mammoth. The recipe originally calls for a 1/4 cup of half and half but I used coconut milk instead. Oh the lovely coconut has become such a staple for my gluten, lactose, and corn free diet. The beauty of this recipe is that you can add any toppings that you would like and these little souffle’s can be saved for up to a week in the┬árefrigerator!

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For toppings I used fresh basil, raw cheddar cheese, chicken sausages, crimini mushrooms, and half of an heirloom tomato. Note: my body can handle small amounts of raw cheddar. To keep this completely dairy free do not use any form of cheese as a topping.


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Have a great rest of your week!



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