I’ve made these coconut flour popovers several times over the past year, and the verdict is this: they make a fun, tasty canvas for butter and honey (or jam if you’re so inclined), but they are quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour based pastries, these coconut flour popovers are slightly eggy; they rise in the oven as they bake, but not as much as classic popovers. My first version deflated badly when I took it out of the oven, so I increased the coconut flour amount and subsequent versions did not deflate too much.
Most importantly in terms of expectations, they don’t have the crisp outside and soft, hollow inside typical to classic popovers. Rather, they are soft all over. I do like them a lot, and my kids have requested them several times since I first made them, so if you’d like to give it a try, here is my recipe for coconut flour popovers. Click for the recipe
Broiling is by far the easiest way to prepare salmon. This broiled salmon is tender, delicious, and ready in FIVE MINUTES. Faster than fast food and so much healthier! Click for the recipe
I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe
Roasted potatoes are obviously delicious. But add sliced onions, allowing them to slowly caramelize as they roast, and you’ve elevated those roasted potatoes into a whole new level of deliciousness! Click for the recipe
When you stop eating the Standard American Diet and transition to a different diet, be it low-carb, grain-free, paleo etc., the smart thing to do is not to try and recreate the recipes that you used to love, but rather to train yourself and your taste buds to enjoy your new way of eating. My husband and I are fond of saying that we haven’t given up tasty foods (ahh, those huge platefuls of spaghetti that we used to eat in our twenties). Rather, we’ve replaced those with different, but just as delicious food (intensely flavorful, fatty ribeye steaks are a huge favorite of ours these days).
Having said that, there are dishes that I do miss, and one of them is schnitzel, or chicken tenders. I don’t want to use breadcrumbs in the coating, and gluten-free breadcrumbs are not a real solution since they too are high in carbs and just as junky (if not more so). So I have experimented over the years, and have found that almond flour makes a nice coating.
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for? 🙂 Click for the recipe
Deviled eggs are always a delicacy. In this recipe, the addition of bacon bits and smoked paprika adds extra flavor and warmth, making this classic appetizer extra irresistible. Click for the recipe
Bacon wrapped mozzarella sticks! Use organic uncured bacon and enjoy these once in awhile – while not exactly health food, they are low-carb, grain-free, and (this probably goes without saying) delicious. Click for the recipe