Tonight Will picked some blackberries and I put together the pop-over recipe from Gluten-free Gourmet cookbook and topped them with our honey. What a treat!
1 cup water
1/2 cup shortening
1/3 cup potato starch
2/3 cup rice flour
1/2 tsp salt
Preheat oven to 450F and grease 15 muffin tins.
Combine dry ingredients in a bowl and set aside. Combine water & shortening in large saucepan. Bring to a rapid boil. Remove from stove. Add flours & salt all at once. Stir until mixture forms a ball that leaves the sides of the pan. Cool slightly. Add unbeaten eggs one at a time beating well with electric mixer after each egg is added.
Drop by tablespoons into prepared cups to form a goose-egg sized mound. Bake 20 minutes then reduce heat and bake 20 minutes at 350F.
Remove from pan and place on a napkin in a bowl or basket. Serve with fresh blackberries and honey to drizzle on top.
If you like, this is delicious with fresh cream from the farm, but they don't have any this week :(
Post a Comment