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Fruit Soufflé

Author: Kelly Suggs for Green Child Magazine


  • 4 – 5 pasture raised eggs room temperature works best
  • 2 tablespoons pure maple syrup or cane sugar
  • 1 tsp vanilla
  • 2 tsp cinnamon separated
  • ½ teaspoon of nutmeg
  • 2 cups of in season fruit such as apples or pears chopped (in a pinch, cinnamon applesauce works really well!)
  • 2 tablespoon of coconut oil or butter


  • Preheat oven to 350.
  • Wash and chop fruit and place it in the bottom of a pie pan. Add coconut oil or butter and 1 teaspoon of cinnamon.
  • Using your hands, mix the fruit, cinnamon and oil/butter well. Place this in the oven while making the egg mixture.
  • Crack and separate your pasture raised eggs, setting aside the yolks. Whisk the whites on high until stiff peaks form (don’t walk away, this doesn’t take very long).
  • While the whites are whipping, add the maple syrup or cane sugar, vanilla and remaining cinnamon to the egg yolks. Mix well.
  • When the whites have formed stiff peaks, add in the yolk mixture. Gently combine by hand, so they don’t get over mixed.
  • Take the fruit out of the oven and top it with the egg mixture.
  • Bake for 16-20 minutes or until golden on top and cooked through the middle.


Photography by Amanda Topel