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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Published on December 28, 2011

(1 votes, average: 5.00 out of 5)

3 Comments

Diane October 16, 2013 at 8:05 pm - Reply

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.

Ann December 31, 2012 at 6:59 pm - Reply

This is really a great recipe I made it twice and all enjoyed it

Deborah December 28, 2011 at 5:03 pm - Reply

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:)

Gluten Free Spinach Soufflé