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Paleo Popovers

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

A total blast from Dietitian Jill's past (read the recipe blurb to find out why) ... these Paleo popovers have the same spongy-eggy goodness as the ones she's been craving for over 60 years.

 3 tbsp arrowroot or tapioca flour (starch)
 2 tbsp coconut flour
 ¼ tsp salt
 4 large eggs, room temperature
 ¼ cup full-fat coconut milk
 ¼ cup water (or substitute 1/2 cup of alternative milk for the water and milk)
 1 tbsp fat of choice for greasing the pan

Preheat the oven to 450 degrees F.


In a small bowl, combine the flours and salt.


In a medium-size bowl, lightly beat the eggs just to loosen them up. Then whisk in the coconut milk, water, and flour mixture. Continue whisking til just smooth.


Scoop about 1/4 teaspoon to a scant 1/2 teaspoon of the fat into each well of the popover pan, then place the greased pan in the preheated oven for about 5 minutes just until the fat starts to smoke. Carefully remove the pan from the oven and quickly pour 1/4 cup of the batter into each well.


Return the pan to the oven and bake for 15 minutes, then turn the oven temperature down to 350 degrees F and bake for another 15 minutes or until the popovers are golden and puffed. Times will vary based on the pan.

Nutrition Facts

Serving Size 1 popover

Servings 0

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