Simple Popovers

Grain-free, nut-free bread products that actually resemble their wheat-containing counterparts seem to require a special kind of baking magic. I have been working to perfect these popovers for at least three years. Finally, a few weeks ago, almost by accident, I came up with this recipe. My kitchen has felt sprinkled my fairy dust ever since. My kids like these best drizzled with a bit of honey.

Simple Popovers

6 large eggs
¼ c olive oil
¼ c water
3 T coconut flour (21 g)
3 T tapioca flour (21 g)
½ t salt

1. Preheat oven to 400°F and generously grease muffin tin with coconut oil
2. Beat eggs until frothy and uniform in color
3. Whisk in remaining ingredients until smooth
4. Divide mixture evenly among muffin cups (approx. 2½ T per cup)
5. Bake for 30 minutes, until deeply golden and crisp
6. Serve immediately

Yield 12 popovers

What is your favorite item of bready goodness?

Italian Seasoning

I had my own Italian blend that I'd used for some time, but when I first started following the Autoimmune Protocol (AIP), I found that two of the six ingredients were on the do-not-eat list. I created a new mix and discovered I liked this one even better!

Italian Seasoning

2½ T granulated garlic
2½ T dried oregano leaves
1½ T dried parsley leaves
1½ T salt
2½ t dried thyme leaves
1 t crushed rosemary

1. Stir all ingredients together
2. Store in a covered container at room temperature
3. Shake well before using

Yields about ½ c seasoning

NOTE: I use this blend to make my Italian sausage: to each pound of beef, pork, or chicken, add 1½ T seasoning.

What Italian-inspired dishes to you like best?