Lemon-Almond Souffles

• 2 tsp. coconut oil
• 4 large eggs, separated
• 3 Tbs. honey, softened
• 1 organic lemon, zested and juiced (1 Tbs. zest, 3 Tbs. juice)
• 3 Tbs. almond meal
• 1/4 tsp. salt

1. Preheat oven to 350F.
2. Grease six 4-oz.
3. ovenproof ramekins with coconut oil up to rim.
4. Chill ramekins in refrigerator.
5. Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in medium bowl.
6. (Reserve extra egg yolk for another use.)
7. Beat 4 egg whites and salt with electric mixer until stiff peaks form.
8. Fold meringue into egg yolk mixture with spatula.
9. Fill ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown.
10. Serve immediately.
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coconut oil, eggs, honey, lemon, almond meal, salt

Taken from www.vegetariantimes.com/recipe/lemon-almond-souffles/ (may not work)