Yorkshire pudding was an every roast side that was a must in England. I grew up in England from the age of 2-17 years old. I love these puddings with my roast beef, in fact I'd make them with a lot of roasts, but the usual Yorkshire puddings are cooked in vegetable oil and have enriched white flour so now I had to definitely come up with a paleo Yorkshire pudding. So here is my paleo Yorkshire pudding. Serve this with my roast beef recipe and homemade gravy.
3 eggs
1 egg white
3/4 of almond milk
pinch of salt
1 tbsp of roast juice
1 cup of almond flour
Safflower oil to heat in the muffin tin
Preheat the oven to 425f. Pour a tsp of safflower oil into each muffin tin. Place in the oven for 5 minutes so that it bubbles and gets really hot. Beat the eggs and egg white in a stand up mixer. Add the almond flour, almond milk, salt and roast juice. Mix well. When the oil is ready Pour two tablespoons of the mixture into each muffin tin. If there is some left you can add to each one to top them up. Place in the oven for 25 minutes or until golden brown and they rise up. Serve with my roast beef recipe and homemade gravy.
3 eggs
1 egg white
3/4 of almond milk
pinch of salt
1 tbsp of roast juice
1 cup of almond flour
Safflower oil to heat in the muffin tin
Preheat the oven to 425f. Pour a tsp of safflower oil into each muffin tin. Place in the oven for 5 minutes so that it bubbles and gets really hot. Beat the eggs and egg white in a stand up mixer. Add the almond flour, almond milk, salt and roast juice. Mix well. When the oil is ready Pour two tablespoons of the mixture into each muffin tin. If there is some left you can add to each one to top them up. Place in the oven for 25 minutes or until golden brown and they rise up. Serve with my roast beef recipe and homemade gravy.