These little gems turn a slightly skimpy lunch or dinner into a satisfying meal. They are very similar to whole wheat gems in that they are easy to make, healthy, and a great addition to a slightly undersized meal. What makes these popovers enjoyable for me is that they use spelt flour. Spelt flour is high in protein and low GI, so after eating these you feel fuller longer. Spelt has a mild, nutty taste and spelt flour is usually available at large grocery stores. (Information for Hong Kong residents: I bought mine at CitySuper.)
So, get yourself some spelt flour and try out these popovers; they're a good introduction to the grain. Or use whole wheat flour instead. Either way, lunch is better with popovers on the side.
Herbed Spelt Popovers
adapted from Whole Grain Baking
makes 20 small or 12 large popovers
3 large eggs
1 1/2 c (175 ml) milk
1 c + 2 T (115 g) whole spelt flour (or 1 1/4 c (120 g) whole wheat pastry flour)
1/2 c (60 g) plain flour
3/4 t salt
2 T (30 g) unsalted butter, melter
2 t fresh rosemary, finely chopped (or 1 t dried)
1 t dried basil
1/2 t ground pepper
Add the ingredients to a bowl (or a blender) in the order listed. Whisk (or blend) until smooth.
Allow the batter to rest for 15 minutes, while you preheat the oven to 450 F (230 C).
Grease muffin pans and fill each cup about 2/3 full.
Bake for 20 minutes, then reduce the heat to 350 F (175 C) and bake for a further 10 minutes. Don't open the oven door at all during the baking.
Remove from the oven and allow to cool for 5 minutes before removing to a rack to cool further. Serve warm.
7 comments:
The name Popover is enough to grab me, these look really tasty and healthy... I need to find a decent health food store to get that spelt flour now.
Hi Sarah, I hope you do try them out. Use whole wheat flour if you like, instead. The brand of spelt flour I use here in HK is also available at Waitrose and M&S, funnily enough!
I love spelt... your popover look delicious! Very smart indeed. I am also thrilled to have found someone interested in GI index of food! *Yay* Usually, when I speak to people about it, they look at me and say: "what do you mean carbohydrates aren't all made equal?" ;) Great blog you have there Sarah!
Hello there, Gregoire. Thanks for commenting. I have always wondered if there were any pastry chefs interested in the GI index! I saw in one of your recent posts that you are working on another baking book... What is it about?
I can't digest plain flour (regular wheat or whole wheat). Can I substitute more spelt for the 1/2 cup of plain? Or an all purpose gluten free flour?
Thanks!
Hi Michele, I haven't tried that but I think that would work very well. Gluten is only needed in yeast breads, which this is not. If you use a whole grain spelt flour you may need to add 2 T more milk since whole grain flours absorb more liquid. If you try it, please can you let me know how it turns out! Thanks for visiting.
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