These airy, crispy-edged popovers are a perfect side dish for roast dinners. Using Thrive Field Cassava Flour, they puff beautifully without gluten, and they’re lightly seasoned with a hint of black pepper
INGREDIENTS
3/4 cup Thrive Fields Cassava Flour (3 oz, a little less than 1/4 of a 16 oz pack)
3/4 cup non-dairy or regular milk
2 large eggs
2 Tbsp melted coconut oil or butter (plus extra for greasing)
1/2 tsp salt
1/4 tsp black pepper
DIRECTION
Preheat oven to 425 °F (220 °C). Place a popover or muffin pan inside to heat.
In a blender or bowl, mix eggs, milk, melted fat, cassava flour, salt, and pepper until smooth.
Remove the hot pan, quickly grease with oil or butter, and pour batter into each cup, filling halfway.
Bake for 20 minutes without opening the oven. Reduce heat to 350 °F (175 °C) and bake another 10–12 minutes until puffed and golden.
Best enjoyed hot and fresh!