This is a good recipe for breakfast or as a snack. I also like to pack a couple when I go to a restaurant so I have something that resembles "rolls". Melted clarified butter, almond butter or Yacon syrup go well with them. The tapioca flour is a "limit" item. These are the closest I've been able to get to popovers that remind me of the flavor of the ones I grew up with and yet do not give me any problems on this new way of eating. Comfort food.


In a big bowl, all ingredients at room temp.:

3 pasture raised eggs + 1 additional egg white, all at room temperature (I take the eggs out the night before)
¾ cup water, at room temperature
¾ cup cream (at Wholefoods, 5.46 oz. can coconut milk Thai that is as thick as a crÈme or Organic Coconut Cream).

In small bowl:

2 tablespoons coconut flour, sifted
¼ cup almond flour, packed
1 cup tapioca flour

1 teaspoon kosher salt or 1/2 teaspoon sea salt


1 tablespoon clarified pasture-raised cows butter or ghee, melted (add last)


It’s very important to have all ingredients at room temperature before beginning. 


Preheat the oven to 450°.


Sift the coconut flour through a sieve into the small bowl. Add almond flour, tapioca flour and salt and whisk together to combine.


Place the eggs and egg white into a large bowl and blend on medium-low speed until very light in color and somewhat thickened, about 2 minutes. Add water and cream and blend to combine. Carefully (tapioca flour is very fine) pour dry ingredients from small bowl into the large bowl. Blend again until thoroughly combined, turning the machine off and scraping down the sides of the container with a rubber spatula. Add one tablespoon of the melted butter or ghee and blend one more time to combine.


Put unbleached baking cups (from Wholefoods) in a standard 12 cup muffin tin. If you fill the cups full it will be 12 but I add the batter 2/3 of each cup and so also prepare a 6 cup muffin tin to make more.


Fill each cup with batter full for 12 or about 2/3 of the way full for a total of about 18. Put filled muffin pan(s) into the hot oven on the middle rack, and set a timer for 20 minutes. DO NOT OPEN THE OVEN AT ANY TIME DURING BAKING OR YOUR POPOVERS WILL FALL/DEFLATE! After 20 minutes, reduce heat to 350° and reset timer for an additional 10 minutes. When popovers come out of oven, pierce each one with the tip of a knife or a skewer to allow the steam to release. Serve immediately.


Note: To store leftovers, I put them in a bowl and then cover it. They stay out for no more than one day. The next day the leftovers in the covered bowl goes into the frig. These do not freeze well and by day three taste flat, so they have to all get eaten up in two days. You will have to share some or may have to half the recipe (although I haven’t tried this yet). If you are not far along in your healing, these may have to wait.



Original Post

This sounds like a wonderful recipe. I've never had pop overs in my life though. Any chance you could post a photo of them?


That goes for all you creative cooks out there! There's nothing more inspiring to someone exploring new culinary ideas, than a yummy looking photo!







It's too funny that you asked. I just made a batch this morning and already took photos. I don't do this often so it's a happy coincidence. The first photo shows one in the back torn open to show the airy insides. The second photo shows one in front with the cup pulled down a bit to show the shape.





Photos (2)



Yes, the holes are typical although for some reason many of them also have a sort of big hole one the bottom which is not typical but they taste so close to the originals, I don't mind. 


I don't know the role of the coconut flour except perhaps add a sort of faint "sweetness". The tapioca flour gives them the browned crust.

I ask because I personally and professionally have observed coconut flour causing fatigue. It is very high in phytic acid too.


A nice alternative might be coconut milk powder but it may also be totally optional. Coconut milk powder without casein or corn is available through znaturalfoods.com


Take good care and thanks again for the recipe and the pictures!





I did make them without the coconut flour and they puffed up even bigger. I also forgot to add the butter. Butter at high heats bothers my husband so this may be OK to leave out.


They tasted a little less sweet until they cooled. When they were cooled they tasted the same. I do have a tendency to be tired either way they are made.


I tested for allergy to eggs when all of these health challenges began. I do find that the free range (rather than totally grain fed) chicken eggs normally do not bother me as much but perhaps this is what makes me a bit tired. I also have trouble eating them in moderation since they remind me of my mother's popovers and are such a psychological comfort food for me so this may be also be a factor. The tiredness is temporary and can happen to me with millet or buckwheat flour, too. Grains seem bring on a tiredness that is temporary so I don't eat them as much as I used to but like them every now and then.

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