Egg Puffs with Ginger SauceBy
This is the new most requested breakfast at the Foster household. My kids don’t like the bite of fresh ginger but this sauce takes the burn out and all you’re left with is the flavor. The Egg puffs are a firm but tasty base made out of a puff oven pancake batter. If you don’t have ginger jam, you can use any fruit jam in place of it.
This is a version of the Puff Oven Pancake from the Menu Mailer with a new sauce on top. It’s just as easy to make and the kids love how the pancake turns into a small bowl so this dish has major kid appeal. It’s packed full of eggs with a good amount of fat. It’s a winner in my book.
We’ll do more versions of these cups in the coming weeks, including some appetizer and dessert recipes.
Makes 10-12 puffs
½ cup flour of your choice (I used 2 Tbs tapioca and 6 Tbs sorghum)
1 Tbs coconut or dairy yogurt or vinegar with enough water to make ½ cup or milk
2 Tbs coconut oil, butter or ghee, melted plus extra to grease the muffin tin
1/2 Tbs maple syrup or 1 Tbs rapadura, stevia to taste or a mix
3 eggs, beaten
¼ tsp salt
1 tsp vanilla
5 drops Concentrace
In a bowl, whisk together the flour with the yogurt and water. Soak for 8 hours.
Preheat oven to 400 degrees. Generously grease a muffin tin and set aside. Use a stoneware muffin pan as liners won’t work well with this recipe.
Mix the remaining ingredients in the bowl with the soaked flour until smooth. Pour each muffin tin one-third to a little less than half-full. Bake for 18 minutes or until lightly browned.
Turn the pancakes out of the pan after cooling for five minutes. Pancake will sink as it cools. Allow to completely sink before filling.
2 Tbs coconut oil or butter
2 Tbs ginger jam
2 Tbs milk of your choice
In a small saucepan, combine the ingredients and heat over medium heat until the jam melts. Keep warm until serving.
Pour the sauce over or fill each of the sunken egg cups before serving.
This post is part of Sunday School Blog Carnival, Make Your Own Monday, Weekend Gourmet, Pennywise Platter, Creative Juice, Real Food Wednesday, Wildcrafting Wednesday, Gluten Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday.
Disclaimer: Some of the links in some of my posts are affiliate links. When you click them you allow me to cover a small portion of the cost of this blog. Blogging isn’t cheap and I appreciate your support so we can keep churning out awesome recipes. Using my affiliate link is like leaving a tip. Thank you. You can read more of our disclaimers here.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.