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Dairy-free Spelt Yorkshire Puddings

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.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 17 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g Wholegrain Spelt flour
  • 1 pinch salt
  • 2 Eggs
  • 150 ml Almond milk
  • 15 ml oil Coconut or Olive

Method
 

  1. Whisk the eggs into the seasoned flour then gradually add the milk.
  2. Whisk hard (or use a hand blender) to create a smooth batter. If you have time, let it stand for about an hour.
  3. Heat the oven to 230°C, placing into it a 12 hole baking tray with ¼ tsp oil in each hole.
  4. When the oil is piping hot, divide the batter evenly between the holes (about 1½ Tbsp each).
  5. Put back into the oven for 10-15 minutes until brown & risen.
  6. Serve as an accompaniment to a classic English roast dinner (e.g. beef of course!) or as a snack with gravy.