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Rice Popovers
Ingredients
- 4 eggs
- 1 /4 teaspoon kelp powder
- 1/8 teaspoon stevia (or omit)
- 1/2 cup brown rice flour
- 1/2 cup rice polish
- 1 cup water
- 2 teaspoons coconut oil
Directions
Add 1/2 cup water, kelp, stevia, rice flour and polish to beaten eggs, when smooth blend in the other 1/2 cup water and the coconut oil, (you can do this in your blender). Oil popover pan or Pyrex custard cups with additional coconut oil and pour batter to half fill cups. IMPORTANT – once batter is in the oven do NOT peek while baking! Bake at 465° for 15 minutes then turn heat down to 350° for 30 minutes longer. Makes 6 large or 12 smaller popovers.
WHY did we choose these ingredients? Powdered kelp adds sea minerals, rice polishings are a good source of B vitamins (see Self Test Nutrition Guide by Cass Igram, DO). Stevia is an herbal sweetener, once again available in Natural Food Stores, that has been used for over 1000 years in Paraguay and lately in Brazil, Japan, the US and other countries.
Approximately 110 grams of carbohydrate per recipe, divide by number of popovers for individual carbohydrate count.
Published in the PPNF Health Journal
Spring 1996 | Volume 20, Number 1
Copyright © 1996 Price-Pottenger Nutrition Foundation, Inc.®
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