Paleo Popovers

Paleo Popovers

Paleo Popovers

Adapted from My Paleo Patisserie by Jenni Hulet via PaleOMG:  http://paleomg.com/my-paleo-patisserie-book-review-popovers/  

I can’t remember the last time I wrote a love letter. I mean a legit, get out a pen and a piece of paper kind of letter. (OK, multiple pieces of paper in my case since I apparently go on a bit.)

But if I were to start that type of love letter, it would be addressed to bread. I love it like it’s no one’s business. But what I don’t love is when it shows on me how much I love it. When I start to look and feel like braided chaullah or, literally, a bulkie roll, that’s when bread & I need to take a break and see other people.

For this current break, I think I might have found The One. Or at least the one that isn’t by definition bread, but still really delicious.

Fresh out of the oven…

I’m not going to lie, I was a little skeptical when I first saw this recipe for paleo popovers. The traditional version is made with flour and milk and in this recipe coconut flour and coconut milk replace those two ingredients. I was a little concerned: are these popovers going to taste like they just fell from a coconut tree?

I was also skeptical because I’ve never made popovers before. I’m a pro at eating bread, but baking…I wasn’t so sure. But if you’re like me and have never really baked bread before, this is a good one to start with. It’s super easy and pretty much hard to mess up.

Ready to enjoy…

Plus, look at how cute they are! While they were baking, I turned my oven light on to check on them. When I saw them start to puff up I got a little emotional. And by emotional I mean, hungry. But really, you can’t help but to be proud of yourself when you make these. (Maybe I should write a love letter to me.)

When I pulled the first popover apart and saw the steam rise out of it, along with the beautiful, eggy color I was so happy. It looked like a “real” popover – one that I would actually get at a bakery in Paris. And then when I tasted it… I was overwhelmed with how good it was. And the popover didn’t taste like I plucked it from a coconut tree.

Pretty & delicious…

The taste of the coconut milk was toned down since it was mixed with water. But if you prefer to use another type of milk, like almond milk, you certainly can. Also, the eggs need to be at room temperature and I left mine out for about four hours. If you don’t have enough time to let the eggs come to room temperature and need to have these popovers now, you can put the eggs in a bowl of hot water for ten minutes.

Absolutely perfect for breakfast or any time of day with coffee, tea, jam, and/or butter. Lots of butter. And also a perfect accompaniment for letter writing.

Special Equipment: Popover Pan-Click Here to Buy It!

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Paleo Popovers

Ingredients

Special equipment needed: popover pan
• 3 tablespoons arrowroot flour or tapioca flour (also known as tapioca starch)
• 2 tablespoons coconut flour
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¼ cup full-fat coconut milk*
• ¼ cup water*
• 1 tablespoon fat of choice, for greasing the pan (I used Kerrygold grassfed butter)
• *can substitute ½ cup of alternative milk for the water and milk

Instructions

1. Preheat the oven to 450 F
2. In a small bowl, combine the flours and salt.
3. 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.
4. 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 of the batter into each well.
5. Bake for 15 minutes, then turn the oven temperature down to 350F and bake for another 15 minutes or till the popovers are golden and puffed. Times will vary based on the pan.

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