1 1/2 – 2 tbsp Coconut oil to grease ramekins and to use for cooking
250g baby leaf spinach
2 organic eggs, separated
20g amaranth flour(gluten free)
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
Black peppercorns, freshly ground
Pinch of cayenne pepper
125ml semi – skimmed milk
100g soft goat’s cheese
1 tbsp grated parmeasan
Heat oven to 200c. Brush 4 ramekins with heated coconut oil.
Steam some spinach and when cooked squeeze out excess moisture and chop finely. Set aside.
In a saucepan add a shallot and garlic in coconut oil. Stil over a medium heat until soft. Add amaranth flour and cayenne pepper. Stir over a low heat for approximately 3 mins.
Gradually add in milk. Simmer a stir for a few minutes until mixture becomes thick. Allow to cool.
Crumble the goat’s cheese into mixture, add parmeasan and season with himalayian sea salt and black pepper. Mix in chopped spinach and egg yolks. Set aside.
Beat egg whites until firm (use an electric whisk if yoou need to) then fold into the spinach and cheese mixture.
Spoon into the prepared ramekins and tap gently on the work surface to rid of any air pockets.
Bake for 15 mins until risen.
If desired you may serve with a rocket salad (Season salad with extra virgin olive oil, pinch of salt and a squeeze of lemon)