Grain-free, Paleo-friendly and AMAZING! Get ready to wow your guests at Sunday lunch…
Every so often, you’ll find a recipe substitute that disappoints so badly, it can ruin your day and knock your confidence.
And every so often, you might be really proud of your efforts but somebody you know may not appreciate them! Myself and many of my personal training clients and bootcampers have been met with comments like “yeah but it’s no match for the real thing” or “yeah but you can’t beat a good bit of…”
So the solution is simple. Firstly, don’t waste any more of your time and effort on making food for such ungrateful souls (I’m not joking!) And secondly, save your energy for the people that matter, and who WILL appreciate the time and effort you have invested in creating an alternative dish that is healthy, tasty and doesn’t contain any processed nasties!
Which leads me to this beautiful Yorkshire puddings! A firm favourite of mine, I found I missed them terribly at Sunday dinners or roasts when I was first diagnosed as gluten-intolerant.
My first effort to find a substitute was browsing the supermaket’s ‘free from’ sections, to which I found nothing. Actually I found plenty of other ‘free from gluten’ products, but the amount of processed ingredients, sugars and salts they contained was so vast, I failed to see how such a product didn’t come with a health warning!
Which is why this recipe has been such a Godsend, as it means we can once again enjoy an occasional Sunday dinner with ALL the trimmings! Even though it is 100% gluten-free, it is not vegan from the inclusion of eggs. If I come up with a version that is also vegan however, you’ll be the first to know!
On we go…
- 1/3 cup arrowroot powder
- 1/2 tsp gluten-free baking powder
- 1/3 cup coconut milk
- 2 large organic eggs
- 1/8 cup melted goats butter or melted coconut oil
- 1/4 tsp high quality unprocessed sea salt
- Preheat oven to 400 degrees with the muffin pan inside the oven so it is also preheated
- Mix your eggs, milk, arrowroot starch, baking powder sea salt and 1/2 the melted butter or coconut oil to make a thin batter
- Use the remaining butter/coconut oil to pour into the muffin cups and return to the oven until it starts to sizzle (keep an eye on it!)
- Pour the batter into the muffin cups, dividing evenly between them
- Bake for 25 minutes, they will puff up, brown and start to crisp. Depending on the strength of your oven, they may take less or more time so keep checking them
- Serve and enjoy!
When you stick to simple recipes made from wholesome, healthy ingredients your body will thank you and soon enough your new way of eating will become your lifestyle practice.
This is also one of the main reasons so many diets fail! People eat not food, but food-like products containing very little nutritional value. So no wonder people on them experience cravings, dizzy spells, mood swings, a feeling of deprivation – the list goes on!
I started running the Nourish at Home Nutrition Workshops because of this factor also. The lovely bunch of people, whom have attended so far have all told me that watching the recipes come to life, and therefore seeing how quick and easy they are, has been a game-changer for them.
Not only have they incorporated them into their daily eating regime, but they have seen their eating habits transform in the way that they prepare, organise and even view their meals and snacks; a very positive change that has benefited their whole families!
So enjoy the Yorkshires and as always, I’d love to hear how you get on!