Sorghum Peach-Blueberry Soufflé

Sorghum Peach-Blueberry Soufflé
Serving Size: 2 Prep Time: 20 Cook Time: 20 Cooking Temp: 375°

3 tbsp sorghum flour

1 ½ tbsp sweet rice flour

½ tsp baking power

¼ tsp salt

3 eggs (separated)

Topping Ingredients:

4 ½ tbsp milk

4 ½ tbsp sugar

1 large peach, peeled and thinly sliced

½ cup blueberries (frozen or fresh)

1 tsp sugar

¼ tsp cinnamon

  1. In a small bowl, combine flour, baking powder & salt; mix well. Add egg yolks & milk; mix well and set aside.
  2. In a small mixing bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold in yolk mixture.
  3. Pour in greased 1-1/2 quart baking dish or individual bakers. Arrange peach slices on top. Scatter blueberries on top. Combine sugar & cinnamon; sprinkle over all.
  4. Bake, uncovered at 375° for 18-20 minutes or until a knife inserted near the center comes out clean.
  5. Serve immediately and enjoy. Top with syrup or honey for added sweetness.
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