popovers are definitely part of a glutenous culture and sort of tricky to reproduce from their white flour, dairy butter based origins. these are pretty stinkin’ good with the a crispy outside and soft airy inside, with just a hint of sweet potato!
ingredients:
- 4 free range eggs
- 1/4 cup avocado oil
- 1/2 large sweet potato mashed (3/4 cup)
- 1 cup flax milk
- 1 cup arrowroot flour
- 1/2 teaspoon garlic salt
- preheat oven to 375
- whisk eggs, oil, and milk until well combined
- now add mashed sweet potato and arrowroot flour
- continue whisking until consistency is well blended, batter will be runny
- popovers tend to stick to the pan if it is not well greased so you can a) line the muffin tin with parchment (this is what i did) b) grease a muffin tin or popover tin very generously with coconut oil
- once tin is lined accordingly, pour batter 3/4 of the way full
- bake for 40 minutes, then pierce the top of each popover and bake for another 10 minutes (minimum) or until inside is cooked through
- the outside should be very crispy once baked and the inside light and airy and a little “eggy”
Can I sub in almond milk and a different kind of oil? I have Walnut, hazelnut, Coconut oil, and pistachio oil. Which oil would be best to use? Thank you.
The milk and oil sub of your choice should be just fine!