Bittersweet Chocolate Souffle (gluten Free)

The week between Christmas and New Years is so bittersweet. Reflecting on the triumphs and tragedies of 2012 all the while trying to nail down my hopes and thoughts for 2013. I still have yet to write a complete and clear goal list for 2013, but it is coming along. 

2012 was an exciting year for me. In June I let go of my reservations and fears of starting this blog and I jumped feet first into writing the Lean Gourmet Kitchen (LGK.) For six months I've been reading, writing, recording, photo snapping, editing, and chronically my food and fitness journey. I thank you for reading and sharing your thoughts and comments with me. Your words and questions are fuel to my fire. I love to be helpful and share my health journey with you. I pray that I have inspired and challenged you these past six months.

Here is to you dear one wishing you a happy, healthy, and extraordinary 2013!

Stay strong & carry on,

Brooklynn

Today's recipe is a light treat that won't derail you on your healthy journey this year.

Bittersweet Chocolate Souffle (gluten free)

1/2 cup of unsweetened almond milk
2 TBS of blanched almond flour
1/4 cup of raw cacao powder or coco powder (unsweetened)
5 TBS of blonde coconut sugar
1 tsp of vanilla extract
4 egg whites
1/4 tsp cream of tartar

Preheat oven to 350 degrees. Use organic butter and lightly grease a 4 cup souffle ramekin.
In a sauce pot whisk together almond milk, almond flour, cacao, and coconut sugar. Heat on medium low heat whisking constantly until it begins to boil and thicken. Remove the sauce pot from heat and cool. Stir in vanilla extract and set aside. Place egg whites and cream of tartar into a large bowl and beat with a hand mixer until stiff peaks form. Add 1/4 of the egg whites to chocolate mixture and fold in. Next add remaining chocolate mixture to egg whites and fold in gently. Place souffle mixture into ramekin and bake for 15 minutes. Serves 4.

Rich and I enjoyed this with some organic vanilla ice cream.