Sane and Savory Cookbook is at Amazon.com for your Kindle and can be purchased for all mobile devices. The direct link to Sane and Savory Cookbook is: http://amzn.to/2cmr2Rv.
For me, popovers were always a special weekend breakfast in my family growing up. Back then, my mother, Elizabeth Wade, made them on Saturdays or Sundays. Popovers and other special egg dishes, that were recipes from my father’s mother that my mother continued to cook for my family, were good and delicious memories from my childhood. Popovers make a great brunch food.
In Sane and Savory Cookbook I altered the recipe some, so that people who are gluten intolerant or don’t tolerate dairy can enjoy popovers, too.
Eggs, which are a main ingredient in Popovers, are high quality protein which contains all of the amino acids. Here are a few other facts about eggs that you might not know.
8 Popovers: Serves 3 to 4
Preparation time: 10 minutes
Baking time: 55 minutes
4 organic eggs
1/8 teaspoon sea salt
1/4 cup oat flour or organic gluten free oat flour
1/2 cup whole wheat pastry flour or 1/4 cup white sweet sorghum flour
1/4 teaspoon cornstarch + 1/4 cup millet flour
1 tablespoon butter (without hormones)
7/8 cup low fat organic milk or dairy free: unsweetened Rice Drink
Put a dab of the butter into each baking cup (Pyrex or ceramic). Put the cups in the oven and allow the butter to melt. Remove the cups from the oven. Mix the eggs with the milk and add in the different flours. Combine until well mixed. Add the salt. Pour some of the egg mixture into each baking cup. Bake in the preheated oven at 300 degrees for about 40 minutes. Then turn the heat down to 250 degrees and bake the popovers another 10-15 minutes. Look in the oven to make sure the popovers are light brown. Remove them if they are. Serve the popovers with butter. This method of cooking popovers makes them more easily digestible.