(Chewier than a "regular" popover, these are still quite close to
"the real thing".)
In a medium bowl, combine first four ingredients and mix well. Gradually add Vital Wheat Gluten, blending well with whisk. Pour into muffin tins that each have about 1 tablespoon oil in them.
Bake 15 minutes at 450°F, then reduce oven temperature to 350°F, and bake for an additional 15 to 20 minutes. Immediately pierce with fork when you take them out of the oven to keep them from getting "soggy".
Makes 12 at about 2 carbs per popover.
Wednesday, March 28, 2012
Friday, March 23, 2012
1 pound shaved steak
1 large onion, sliced thin
1 pepper, seeded and sliced thin
1 chopped tomato, seeded and chopped
1 clove garlic, minced
2 tablespoons olive oil (or more)
2 tablespoons basalmic vinager
Fry onion and peppers till tender, and garlic and shaved steak. Cook untill steak is done. Add a tomato. Cook for 2 more minutes. Take off burner and add a spash or two of basamic vinager and a garnish of cheese wiz.
Sunday, March 18, 2012
(pic is lemon poppy seed version)
1/2 cup sour cream
6 eggs, beaten
1/2 cup oil
10 packages of Splenda
1 teaspoon: baking soda & baking powder
1 tablespoon Cinnamon
1 tablespoon banana flavoring
3/4 cup coconut flour
Preheat Oven 350
Combine all ingredients besides nuts, wisk till there are no lumps in batter, add in nuts (I use walnuts)
bake for 40 minutes...
Omit banana flavoring and add all spice for spice cake
Omit cinnamon and banana flavoring then add 1 1/2 tablespoons lemon flavoring and 1 tablespoons of poppy seeds.
I freeze this...... for lunch I took out a few slices and made french toast..