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.