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 Gluten Free Spinach Soufflé photo
Gluten Free Spinach Soufflé
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 cup cottage cheese
  • 3 eggs, slightly beaten
  • 3 tablespoons coconut oil or butter, melted
  • 1 tablespoon coconut flour
  • 1 cup cheddar cheese, shredded
  • 10 oz. frozen spinach, defrosted and drained

Preheat oven to 350° degrees F.

In a bowl combine cottage cheese, eggs, coconut oil, and coconut flour. Add shredded cheese and spinach. Pour into a greased loaf pan and bake for 1 hour, or until the top is golden brown.

*This recipe can easily be doubled- just bake in an 8×8 pan.

Recipe submitted by Erin, Ashland, OH

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
That looks so so good ... wonder how to substitute the dairy stuff ... I will have to ponder and play with this somehow. Thanks for the inspiration:)
# Posted By Deborah | 12/28/11 5:03 PM
This is really a great recipe I made it twice and all enjoyed it
# Posted By Ann | 12/31/12 6:59 PM
Hi! I made this tonight. I had to use feta instead of cottage cheese, because of my corn allergy. Verdict: This is very good and very rich. The only change I'd make is to WAY reduce or eliminate the coconut oil/butter. The pie/souffle was just swimming in oil and tasted of nothing but coconut oil. But the coconut flour was fine. :) Thanks so much for this easy recipe.
# Posted By Diane | 10/16/13 8:05 PM

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