Book Review: My Paleo Patisserie Popovers

COOK 30 mins
TOTAL 30 mins
Yields 6

INGREDIENTS :

  • 3 tablespoons arrowroot flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 4 large (57g in shell) eggs, room temperature
  • 1/4 cup (60ml) full-fat coconut milk*
  • 1/4 cup (60ml) water*
  • 1 tablespoon fat of choice, for greasing the pan
  • *can substitute 1/2 cup (120 ml) of alternative milk for the water and milk
  • Special Equipment: Popover pan (I made these in a 6 cup jumbo muffin tin the first time and they came out the same only shorter. I bought a popover pan just to see the difference. I'm thorough like that)

DIRECTIONS :

  1. Preheat the oven to 450 F (232C)
  2. In a small bowl, combine the flours and salt. In a medium-sized bowl, lightly beat the eggs just to loosen them up, then whisk in the coconut milk, water, and flour mixture. Continue whisking till just smooth.
  3. Scoop about ¼ teaspoon to a scant ½ teaspoon of the fat into each well of the popover pan, then place the greased pan in the preheated oven for about 5 minutes, just till the fat starts to smoke. Carefully remove the pan from the oven and quickly pour ¼ cup (60ml) of the batter into each well.
  4. Bake for 15 minutes, then turn the oven temperature down to 350F (177C) and bake for another 15 minutes or till the popovers are golden and puffed. Times will vary based on the pan.

by

INGREDIENTS :

  • 3 tablespoons arrowroot flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 4 large (57g in shell) eggs, room temperature
  • 1/4 cup (60ml) full-fat coconut milk*
  • 1/4 cup (60ml) water*
  • 1 tablespoon fat of choice, for greasing the pan
  • *can substitute 1/2 cup (120 ml) of alternative milk for the water and milk
  • Special Equipment: Popover pan (I made these in a 6 cup jumbo muffin tin the first time and they came out the same only shorter. I bought a popover pan just to see the difference. I'm thorough like that)

DIRECTIONS :

  1. Preheat the oven to 450 F (232C)
  2. In a small bowl, combine the flours and salt. In a medium-sized bowl, lightly beat the eggs just to loosen them up, then whisk in the coconut milk, water, and flour mixture. Continue whisking till just smooth.
  3. Scoop about ¼ teaspoon to a scant ½ teaspoon of the fat into each well of the popover pan, then place the greased pan in the preheated oven for about 5 minutes, just till the fat starts to smoke. Carefully remove the pan from the oven and quickly pour ¼ cup (60ml) of the batter into each well.
  4. Bake for 15 minutes, then turn the oven temperature down to 350F (177C) and bake for another 15 minutes or till the popovers are golden and puffed. Times will vary based on the pan.

by

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