Description
Discover the secret to making Paleo Yorkshire pudding. Explore the rich history and unique flavors of this traditional British dish.
Ingredients
Units
Scale
- 5 cups almond flour (170 g)
- 5 cups tapioca flour (228 grams)
- 1 teaspoon sea salt (6 grams)
- 1 teaspoon Guar Gum (2 grams)
- 1 tablespoon gluten-free double action baking powder
- 5 eggs
- 2 cups coconut milk
Instructions
- Preheat oven to 450 F. Spray 12 cup muffin tray (3 ½ ounce cups) with avocado non-stick cooking spray.
- Fill each cup with 1 teaspoon olive oil.
- Set aside.
- In a mixer combine dry dough ingredients, eggs, and milk.
- Mix until you have a smooth batter.
- Set muffin tin in oven to heat oil for about 5 minutes, until oil starts to crinkle.
- Quickly pour about 1/3 cup of batter into each cup.
- Set in oven asap.
- Bake for 20 minutes until puddings are light golden.
- You’ll notice that as the puddings brown, they begin to get the classic well in the middle and are golden in color.
- (Do NOT open the oven until they are done!). If you pull the puddings out too soon, they will still be runny.
- When complete, remove puddings from oven. Let cool before serving.
Notes
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 10
- Cook Time: 25
- Category: HEATHY
- Method: BAKING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 574
- Sugar: 4
- Sodium: 2300
- Fat: 39
- Saturated Fat: 18
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 1
- Protein: 15.5
