It is officially one week until the wedding, and everything is finally coming together! Blog posts have been a bit limited as I haven't had time to create lots of new recipes, so I am excited to have my friend Darci back on the blog for another Sweet Saturday! She has a great sweet and savory interesting take on apple pie for all of you to try. Enjoy every bite, and stay tuned for wedding updates when we are back from our honeymoon in early May!
Darci here from Bake & Style for another Sweet Saturday, and this time I have something a little different for you guys! Summer is approaching extremely fast which excites me a lot on many levels! I love entering contests, and summer is when all the crazy contests pop up, anything from baking contests at the fairs to burger cook-offs to national contests. I started entering contests last year and won a good handful, so it is keeping me motivated to create new, fun, and crazy recipes!
For today, I wanted to create a version of apple pie, but I really wanted to make it different... without trying to come up with some crazy crust recipe and without even baking it in the oven! I combined something that came out kind of like a quiche but more like a souffle. This is a little more on the sweet and lightly savory side. This apple pie souffle is so light in both texture and taste, you are sure to love it! The best part is that it can be enjoyed as a breakfast or a light dessert. It is so easy to make and only takes one pan on the stove top. Hope you enjoy!
PALEO APPLE SOUFFLE
SERVES 6 PREP TIME: 10 MIN, COOK TIME: 15-20 min
- 1 large Fuji apple, peeled & thinly sliced
- 1/2 tsp. cinnamon
- 1 tsp. lemon juice
- 1.5 Tbsp. coconut oil
- 4 egg whites (save the yolks!)
- 1/4 tsp. cream of tarter
- 4 egg yolks
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
- dash of salt
- Make the apple bottom by melting the coconut oil over medium heat in a saute pan.
- Add in the apples, cinnamon, and lemon juice.
- Stir to combine, and saute until apples are tender
- Make the egg-white topping by whisking the egg whites and cream of tarter on high until stiff peaks form, and then set it aside.
- Make the egg filling by whisking together the yolks, cinnamon, and salt.
- Pour the egg mixture over the apples and cook for about a minute or so until you can see the eggs starting to set.
- Turn the heat down to medium-low and pour the whisked egg-white topping over the top, spreading evenly.
- Cover the pan and cook for about 5 minutes.
- You will know when this is done when you can take a butter knife and lightly cut through the egg whites -- you will see they have stiffened and are cooked into a nice, fluffy topping.
- Sprinkle with cinnamon and enjoy!