Yorkshire Puddings

This is our dairy free version of Yorkshire Puddings from our cookbook Gather (http://bit.ly/GatherCookbook). They are fantastic with the use of coconut milk, but traditionally use heavy cream.
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:26 g
Carbohydrates:6 g
Protein:3 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 450 degrees.
  2. In a medium sized mixing bowl whisk together the eggs, and coconut milk.
  3. Add the almond flour, and stir with a wooden spoon to combine.
  4. Add the arrowroot flour, and continue to stir until all of the almond and arrowroot is combined and there are no lumps. You may also wish to use a hand mixer for this.
  5. Add the salt, pepper, rosemary, marjoram, garlic powder, and onion powder, and stir to combine all seasonings evenly.
  6. Grease each cup in a muffin pan with a tablespoon each of duck fat or lard, and fill each cup 3/4 of the way full with the batter.
  7. Bake for 20 minutes, or until golden brown on top.
  8. Allow puddings to cool, and then remove from the pan. They should remove easily.

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  1. OmegaMan
    April 4, 2016

    I had to use the following substitutions based on the ingredients I had: almond milk instead of coconut and butter instead of duck fat. Also, although the recipe doesn’t say to melt the fat first I did that based on experience cooking yorkshires. The result was something that tasted nothing like Yorkshire puddings … instead, they tasted like very savoury quiches. I LOVE these! I make a batch of these that set me up for the week to have one with breakfast each morning and then another for a midday snack. I have put this in my own recipe book under the title of Yorkshire Quiches.

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