Popovers. I feel these are something I must find and share the definition for as it pretty much seems like God handed down this soft and delicious baked good straight from the kitchen behind the pearly gates.
So here’s what Wikipedia has to say about these little numbers: “A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled” I’m sure grateful for whoever came up with this idea.
I remember the one and only (clearly I’ve been deprived) time I was ever served a popover (to be fair my mom made us dumplings). I was with my childhood friend Julie and her mom at the Boundary Waters restaurant inside the Dayton’s in Ridgedale. I ordered chicken wild rice soup and on the side of my plate was—a bun. Of course it was a popover though as I’d never bit into the buttery goodness of one I just assumed it was a bun, until I did bite into that puppy. You have to understand this entire memory was for some reason swiped from the brain vault until last week.
Last week my Client Advocate, Shanna, pulled this recipe for grain free popovers to share with our clients in the office. Our Nutrition Response clients are always looking for recipe ideas so we share what we love! I thought it looked great-and also thought it would take a hundred years to make-so I brought it home and set the recipe on the kitchen table. The next morning I read it while eating breakfast and thought it didn’t look sooo hard and put it on the dinner menu with that night’s soup. These buns are what I’ve been making bi-weekly and freezing for necessary bread dipping dinners, but the making of these popovers was not only ridonkulously easy, but oh, so delish. Everyone had two. I may have had three.
I wish I could claim these popovers as my own and only have Shanna to reference as she didn’t recall where she got it either-SO IF YOU HAPPEN TO KNOW THE AUTHOR OF THIS RECIPE, DO TELL SO I CAN GIVE THEM PROPER CREDIT, or my right arm, whichever proves more valuable.
Grain Free Popovers
- 2 eggs at room temperature
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1 cup tapioca flour
- 1/2 tsp sea salt
- 1/2 cup shredded raw goat cheddar cheese
- Grease muffin cups with coconut oil and place in oven a few minutes to warm.
- Blend all ingredients together except cheese.
- Lastly add cheese and pulse a few times (I made this in my Blend Tec and it worked like a champ)
- Take muffin tin out of oven and pour batter 3/4 way full.
- Bake 15 minutes then turn oven down to 325 degrees and bake another 10 minutes. (This was Shanna's big tip otherwise they collapse).