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Rice Popovers
Background info: Considered one of our most vital crops, rice currently provides more than one-fifth of calories consumed worldwide. First domesticated in China around 7,000-5,000 BCE, rice is still cultivated using traditional methods of “flooding” (a low-cost method of preventing invasive pests). Slightly nutty in flavor, rice can provide a gluten-free alternative for baking, with one caveat: for optimal bioavailability of its nutrients and to reduce any antinutrient effects, it’s best to use sprouted rice flour.
– Price-Pottenger
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Ingredients
- 4 eggs
- 1 cup water
- ¼ teaspoon kelp powder
- Few drops stevia
- 1 cup brown rice flour
- 2 teaspoons coconut butter
- Coconut oil to grease baking cups
Directions
Beat eggs in blender. Add ½ cup water, kelp, stevia, and rice flour and blend until smooth. Then blend in the other ½ cup water and the coconut butter. Grease popover pan or Pyrex custard cups with coconut oil and pour batter to half fill cups. Once batter is in the oven, do not peek while baking! Bake at 450º F for 15 minutes, then turn heat down to 350º F for 30 minutes longer. Makes 6 large or 12 smaller popovers.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out other Pat Connolly recipes:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2015 | Volume 39, Number 3
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