INGREDIENTS:
- 1/2 Cup Arrowroot Flour
- 1/4 Cup Cassava Flour
- 1/4 Cup Tigernut Flour
- 1 Cup Coconut Milk (Full Fat)
- 6 Whole Eggs
- 12 TBSP Coconut Oil
DIRECTIONS:
- Preheat oven to 450F. Transfer 2 tbsp of melted coconut oil into each well of a muffin tin and place the pan into the oven until the oil comes to temperature (450F)
- In a large bowl or Kitchen Aid mixing bowl whisk 6 eggs until fluffy.
- Slowly add each flour, sifting as you add it to the eggs. Mix until they form a smooth batter.
- Slowly pouring the coconut milk, while whisking until thoroughly mixed. Once mixed, strain the batter through a sieve into a large measuring cup with a pouring spout.
- Remove the pan with oil and quickly, but pensively, fill each well with batter untilapproximately 3/4 full. (Note the batter will begin to “cook” in the oil and foam up-its normal!)
- Return to the oven for 12-15 min or until the tops are golden brown and the Yorkshire puddings have “risen”.
- Serve and enjoy!
