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Beautifully risen popovers take a quick roll through a spicy sugar mix

Makes 12

For the Chai Spice:

1/4tsp ground cardamom

1/4tsp allspice

1/4tsp ground nutmeg

1/4tsp ground clove

1/2tsp cinnamon

3/4tsp ground ginger

For the Popovers:

2/3c rice flour

2/3c tapioca flour

1/2tsp chai spice

1/4tsp salt

4 eggs

1c almond milk

Canola oil

1c sugar

Drizzle the canola oil in a 12-cup muffin tin (you can certainly use a popover pan but actually they popped up better in a muffin tin for me). Place in a cold oven and turn on to 425 degrees so they can preheat together.

In a large bowl, sift together flours, salt and spice. Separately, whisk together almond milk and eggs, then pour in with the flour mixture. Whisk until no lumps remain. Take muffin tin from the oven and quickly distribute the batter evenly into it. Return to oven and bake 25min without peeking.

Meanwhile, combine sugar with remaining chai spice in a shallow bowl. Once cooked, immediately rolled the popovers in the chai-sugar before serving.


Don’t do it.