I made these a few days. Ago. Wow! The first thing I have made with coconut flour that I actually enjoyed. Will add cinnamon and nutmeg next time for a sweeter version or garlic powder and herbs de’provance for a more savory flavor.
They will deflate after several minutes of being out of the oven, but they still look and taste marvelous. These are meant to be eaten when fresh out of the oven, but you can store them at room temperature for a few hours if necessary. Use cupcake liners so the popovers don’t stick to the muffin tin.
Ingredients 4 eggs 1/2 cup of coconut milk (or other milk) 1/4 teaspoon of sea salt 2 tablespoons of coconut flour Method Preheat your oven to 425°F/220°C. Add all the ingredients to a bowl and whisk until fully blended and a bit bubbly. Fill muffin liners about 2/3 of the way with batter. Bake for about 20 minutes, keeping the oven door closed (so they don’t collapse). Cool for a moment and then devour. Makes 6 popovers
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