PALEO WHOLE30 YORKSHIRE PUDDING
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PALEO WHOLE30 YORKSHIRE PUDDING
Yorkshire pudding is still part of my Paleo Whole30 lifestyle.
I enjoyed Yorkshire pudding throughout my childhood. My mom is indigenous, but my father is a Newfoundlander. In 1907, Newfoundland became the Dominion of Newfoundland. It became a Dominion of the British Empire. However, due to economic hardship in 1934, Newfoundland suspended its self-government and accepted rule by a royal commission. Newfoundland officially joined Canada at midnight, March 31, 1949. For this reason, my father grew up with a British culinary tradition.
Sunday dinner was an important event in our household throughout my childhood. The Sunday Roast was and I believe may remain a traditional British main meal. This culinary ritualistic event consisted of roast beef with gravy, roasted, mashed, or boiled potatoes, pea’s pudding, carrots, cabbage, and Yorkshire pudding.
My mom always made plenty of these little Yorkshire gems. I would devour a few while waiting for dinner, during the meal, and as a dessert with jam and custard.
I continue to indulge in a variety of Yorkshire puddings. Now, this dish is Paleo Whole30 compliant. Shawn loves them too.
I make Yorkshire puddings with FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix.
RECIPE NUTRITIONAL VALUE: These little Yorkshire gems are healthy! My FRESH DOH crust is all-natural, non-GMO, sugar-free, gluten, and grain-free. The filling is made from unsweetened pumpkin combined with date paste and seasoning.
RECIPE TASTE PROFILE: Yorkshire pudding has a wonderful texture, fluffy and slightly crunchy and soft at the center. The pudding takes on whatever flavour you add to it like gravy or jam and custard.
DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE): In this situation pair the Yorkshire puddings with whatever wine you are serving with the meal or dessert. Sunday dinner is often smothered in gravy. Add the heavy root vegetables and texture of beef. Choose a red wine with enough weight to match. Merlot has enough weight and has a smoothness that complements the smooth texture of the gravy.
RECIPE: This recipe used FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix. The DOH mix is available on Amazon in North America.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 12 1x
- Category: PALEO & WHOLE30
- Method: BAKING
- Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
2 cups FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix
2 cups coconut milk
1 tablespoon gluten-free baking powder
Preheat oven to 450 F. Spray 12 cup muffin tray (3 ½ ounce cups) with avocado non-stick cooking spray. Fill each cup with 1 teaspoon olive oil. Set aside.
In a mixer combine DOH, eggs, milk, baking powder. Mix until you have a smooth batter.
Set muffin tin in oven to heat oil for about 5 minutes, until oil starts to crinkle. Quickly pour about 1/3 cup of batter into each cup. Set in oven asap. Bake for 20 minutes until puddings are light golden. You’ll notice that as the puddings brown, they begin to get the classic well in the middle. (Do NOT open the oven until they are done!). If you pull the puddings out too soon, they will still be runny.
The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
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