These lil starch bombs were delicious. So light ‘n’ fluffy. Nowadays I’ve been making recipes that serve double duty – they are tasty but packed with protein & other nutrients I’ve needed in abundance during my pregnancy. These however…..while not ‘very unhealthy’ are pure starchy goodness. Yup. No secret source of protein. No mega boost of vitamins. No crazy superfood power. These are just lovely, gluten free sweet popovers. Nothing more – nothing less.
I promised my mother in law that I would post these as soon as possible. So here I go……..
Perfectly Sweet Popovers
Makes 12 popovers
~1/3 cup granulated stevia or 1/2 cup cane sugar
~2 eggz* or 1/2 cup silken tofu
~1/2 tablespoon baking powder
~1/2 teaspoon sea salt
~1 teaspoon vanilla (optional)
~1 cup soymilk
~2 tablespoon olive oil
~1 cup self rising, gluten free flour
~Spray oil for greasing muffin tin
Note* Use 1/4 cup silken tofu per egg when using this method of baking. For alternative egg replacements click on the link above for more ideas.
1) Turn on oven to 450F or 232C. Add the sugar & silken tofu to a large mixing bowl. Using a hand blender, blend on high for 1 minutes or until light and fluffy with plenty of air bubbles.
2) Add the rest of the ingredients: baking powder, salt, vanilla, soymilk, olive oil, and flour. Use the hand blender and blend on high until the flour is fully incorporated – about 30 seconds total. The batter will mimic pancake batter that is a little runny.
3) Take out muffin tin and grease well with spray oil. Fill each well about 2/3’rds full. Place muffin tin in the oven and bake for 20-30 minutes or until golden brown on top.*
4) Once golden brown remove them from the oven, set them to the side for 5 minutes before removing them to finish cooling on a plate or in a Tupperware container. These will keep for 1-2 days and are best hot and fresh. I served mine up with a fresh strawberry-chia see jam that my partner made….def hit the spot.
Note* If you have bad luck with your baked goods running over be sure to place a sheet of foil or a baking sheet below the muffin tin to catch any run off. I didn’t have any issue – but someone wrote me about what I do to keep my oven from getting all smoky. If there is runoff the foil/baking sheet will catch it.
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Muh Luv, Laters