Most delicious warm from the oven, these popovers are also puf y and moist at room temperature, paired with pumpkin or apple butter. Instead of brushing them with butter, you can dip them into olive oil.
MAKES: 6
INGREDIENTS:
- 2 large eggs
- 1 1/4 cups plain unsweetened rice milk
- 1/2 cup white whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon coconut sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon vegan butter, melted
INSTRUCTIONS:
- Preheat the oven to 450 degrees F, and place an oven rack in the top third. In a
medium bowl, beat the eggs until smooth, about 20 seconds. Add the remaining
ingredients (other than the vegan butter), and beat just until smooth. - Divide the batter among the 6 wells of a nonstick popover pan, and place in the hot
oven. (If you don’t have a nonstick popover pan, use a regular popover or muffin pan,
and grease and flour.) - Bake for 20 minutes. Reduce the oven temperature to 350 degrees F, and bake until
golden brown and puffed on top and cooked through (but still moist) in the center,
about another 20 minutes. Brush with vegan butter, and serve immediately.
