Dairy-free Spelt Yorkshire Puddings
27 Jul 2016
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Background
I make these Dairy-free Spelt Yorkshire Puddings for the family as my daughter is allergic to milk and because I find spelt flour easier to digest than normal wheat. The main thing is that they're delicious and we love them! You can use gluten-free flour, if necessary for your diet, and, of course, cow's milk if dairy is not a problem.
Ingredients
- 100g Wholegrain Spelt flour
- 1 pinch salt
- 2 Eggs
- 150 ml Almond milk
- 15 ml oil (Coconut or Olive)
Instructions
- Whisk the eggs into the seasoned flour then gradually add the milk.
- Whisk hard (or use a hand blender) to create a smooth batter. If you have time, let it stand for about an hour.
- Heat the oven to 230°C, placing into it a 12 hole baking tray with ¼ tsp oil in each hole.
- When the oil is piping hot, divide the batter evenly between the holes (about 1½ Tbsp each).
- Put back into the oven for 10-15 minutes until brown & risen.
- Serve as an accompaniment to a classic English roast dinner (e.g. beef of course!) or as a snack with gravy.
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Categories
- Meal Type: - Lunch - Nibbles & Bites - Quick & Easy - Side - Supper
- Cuisines: - British
- Occasions: - Sunday Lunch
- Ingredients: - Other Flours
- Health and Diet: - Dairy Free - Healthy
- Skill Levels: - Easy
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