I saw these little guys on PaleOMG’s blog the other day, and thought to myself: “There’s not much to those. I bet you could make tons of flavors!” So, I decided that night that I was going to make one batch of six and in case it was an epic fail, I would make 3 savory and 3 sweet. I have thyme in my garden right now and tons of garlic scapes from the CSA so one flavor was garlic thyme. Cinnamon was an easy choice because who doesn’t love cinnamon? These are like pillowy dinner rolls with an indented center that would be amazing filled with custards, curds, compound butters, or whatever your little heart desires. When I made these, the process seemed to be very forgiving because my eggs were sort of a disaster. Farm fresh eggs means sometimes you get double yolks. I had 2 double yolks and decided that I was worried it may alter the texture. So, at least you know that a mishap like that will still allow for a good outcome!
Sweet and Savory Popovers
(basic popover from My Paleo Patisserie)
- 3 Tbsp arrowroot
- 2 Tbsp coconut flour
- 1/4 tsp salt
- 4 large eggs, room temp
- 1/4 cup canned coconut milk
- 1/4 cup water
- 1 Tbsp ghee
- Thyme/Garlic: a few sprigs of thyme and a minced garlic clove
- Cinnamon: 1 tsp cinnamon and 1 tsp coconut sugar (If you decide to do all one flavor, then double the flavor addition)
Preheat oven to 450F. In a small bowl combine the flours and salt. In another medium bowl, whisk the eggs up lightly and add the coconut milk, water, and flour mixture and combine until school. Put a little bit of the ghee into each of the 6 muffin tins. Put the muffin tin and fat into the oven for about 5 minutes and then remove. Put 1/4 cup of the batter in each muffin tin. Cook for 15 minutes and then reduce the heat to 350F and cook until golden brown, which could be another 15 minutes.