Fall baking is just around the corner, and with Paleo baking, the recipes couldn’t be more enticing. Kelly, at Primally Inspiried, has an amazing recipe for a Gingerbread Breakfast Souffle with Cinnamon Spiced Bananas. What I really like about this recipe is it’s just a few ingredients for a warm gingery treat in the morning. She also has a yummy recipe for Pumpkin Cheesecake, that actually doesn’t have any dairy in it!
One thing that isn’t thought of when the enticing scents of fall start filling the air, is the health benefits of the spices being used for fall baking and cooking. Some of the main spices that are used in autumn baking are Ginger, Cinnamon, Nutmeg, and Cloves.
Ginger breaks up congestion and improves circulation, has anti-inflammatory properties and anti-nausea effects. Cinnamon helps support healthy blood sugar levels as well as being an antioxidant. Nutmeg helps with pain and inflammation while also clearing the respiratory passages. Cloves have anti-inflammatory properties as well, has been used as an aphrodisiac, and id a natural pain killer.
Summer isn’t quite over , but the heat has everyone excited for the crisp autumn air. Paleo baking ideas can be found in so many places. Paleo OMG, Civilized Caveman Cooking Creations, Primally Inspired, and Primal Cooking are just a few to check out.
Gingerbread Breakfast souffle with Cinnamon Spiced Bananas by Primally Inspired:
4 free- range, eggs, eggs and yolks separated
1 T coconut oil or grass-fed butter, melted
1 T molasses or sweetener of choice (or you can leave out for a sugar-free option and just let the banana(s) be your sweetener)
1 tsp pure vanilla
½ tsp cinnamon
½ tsp cloves
½ tsp ginger
½ tsp nutmeg
1 banana, thinly sliced (if you desire a sweeter souffle, use 2 sliced bananas)
½ tsp additional cinnamon
Preheat your oven to 350 degrees.
Whip your egg whites until stiff peaks form (if you are using a kitchen-aid mixer, it will take about 3-4 minutes on high speed).
In a medium bowl, mix together egg yolks, molasses, vanilla, and all the spices until well blended.
Once your egg whites are done whipping, fold in the yolk mixture and blend together very briefly, just until combined (only a few seconds). It’s very important not to over mix at this point.
Pour your coconut oil or butter in your baking dish and grease the sides of your dish with the oil or butter. I like to use either 2 large ramekins or 1 8-inch pie dish (or 4 small ramekins). Place your sliced bananas in the bottom of the dish. Sprinkle the additional cinnamon over the bananas. Scoop the egg mixture into your baking dish. Fill your ramekins or pie dish until completely full and over the top.
If you are using small ramekins (4 inch x 2 inches high), bake time is 10-12 minutes. For large ramekins (5 inch x 3 inches high), 15 – 18 minutes does the trick. For a pie dish, bake for 15-18 minutes. Enjoy