Happy national blueberry popover day, to all my US American readers! And happy Monday to the rest of us, who have probably never heard of popovers. 😉
Until recently I had never heard of popovers before, but the pictures and descriptions intrigued me. I’ve learned a few things while researching popovers: height is important, they should be hollow on the inside, the interior should be cooked through and there is a special popover pan where you bake them in. I couldn’t find lots of vegan versions, for whatever reason. There are no popover pans where I live, and I only have a mini muffin pan in general. I thought ‘how about making vegan mini blueberry popovers?’, challenge accepted! I was really afraid that they would not rise, that they would be dense inside and that they would not bake through.
Well, I can tell you something: I have never had a blueberry popover, but from what I read about them, my vegan mini blueberry popovers are really close to the original. They are probably slightly more moist inside, but if you open them with a knife right after taking them out of the oven, the steam escapes and the interior is drier. I had my family and a friend be my taste testers, and even though I had not opened all of the popovers immediately, my taste testers where huge fans of them. They actually didn’t believe me at first that they were vegan and made with coconut oil! I take that as a compliment 😀 So, if any of you seasoned popover-eaters try my recipe and feel like they don’t taste anything like traditional blueberry popovers, have mercy with me and still enjoy the delicious results! Oh and btw., because I had a comment about that on Instagram: no, they are NOT burnt – if you have ever baked with frozen blueberries, you know that they will inevitably have juice sticking to them and then seeping out while thawing. I guess I could’ve rinsed them, but why waste delicious blueberry juice? 😀
Vegan Mini Blueberry Popovers
Yield: 12 mini popovers
- 1 cup rice-coconut milk (or any other milk you enjoy)
- 2 chia ‘eggs’*
- 2 tbsp coconut oil (melted)**
- 1 cup spelt pastry flour (sifted)
- 1/4 tsp salt
- 1/2 cup blueberries
- 2,5 tbsp coconut palm sugar (optional)
- 1 pinch cinnamon
*How to make 1 chia ‘egg’: use 1 tbsp chia seeds and grind it up finely. Add 3 tbsp water, stir well and let sit for 15 minutes.
**I used “normal” tablespoons, i.e. the spoons I use for eating soup (I feel like they are a bit smaller than tablespoon measuring spoons)
- Preheat oven to 230°C/450°F.
- Combine milk, chia eggs and 1 tablespoon melted coconut oil.
- Add flour, salt and 2 tablespoons coconut palm sugar to the wet ingredients and whisk until very well combined.
- Divide the second tablespoon of coconut oil evenly between the 12 mini muffin cups – it should be enough so there is a thin layer of coconut oil on the bottom of the cup.
- Place muffin tray in the oven for about 2 minutes.
- Take the muffin tray out (be careful, it is very hot!), use a brush to spread the oil around the cup, so the popovers don’t stick to it.
- Divide the batter evenly amongst the cups – they should all be filled halfway.
- Top popovers with blueberries and a sprinkle of cinnamon and coconut palm sugar (optional).
- Bake 15 minutes at 230°C/450°F, then reduce to 175°C/350°F and bake for another 15-20 minutes. Do not open the oven in between, or the popovers will deflate!
- After 15 minutes, carefully open the door and test one popover with a needle or knife if it’s baked through. Remember, all ovens are different, so it could be that your oven takes longer or shorter, so keep an eye on them.
- After taking them out, immediately turn them onto a cooling rack and slit with a knife to let the steam escape (this will also help, if they are still a bit sticky inside).
- Serve immediately and enjoy!
Guys, believe me when I tell you that I was incredibly happy when I opened up the first popover and saw that it was hollow inside. This is what triumph feels like for an experimental baker like me! 😉
If you enjoyed those pictures, you might want to see daily pictures of my food creations – so come follow me on Instagram! I would love to see you there 🙂