Pea soufflé

Ingredients

• 240 g Green peas
• 250 ml Coconut milk
• 4 tbsp Coconut oil
• 2 tbsp Flaxseeds, ground
• 2 tbsp All purpose flour
• 1 pinch Salt

Method

1. Preheat the oven to 190°C and put a baking tray in to heat up.
2. Grease a soufflé dish with some oil.
3. Put 2 tablespoons coconut oil in a saucepan then cook the peas until soft.
4. Purée using immersion blender and set aside while you make a thick white sauce.
5. Melt the remaining coconut oil in a thick-bottomed pan and stir in the flour.
6. Cook, still stirring, for 2-3 minutes over medium heat, then, turn off the heat, very gradually whisk in the milk.
7. When all is smoothly amalgamated, put back over low heat and cook, stirring regularly, for about 5 minutes, or until the sauce is thick and all the flouriness is gone.
8. Let the white sauce cool slightly when done.
9. Stir in the ground flaxseeds.
10. Whisk in the pea purée.
11. Season with salt. Spoon the mixture into prepared dish.
12. Reduce heat to 175°C and cook soufflé for about 30 minutes or until the soufflé has risen to well above the rim of the dish.
13. Remove from the oven, and serve immediately.